Whole wheat linguine is tossed in a butter and white wine sauce, flavored with lemon, garlic, shallot, and crushed red pepper flakes!
Ingredients
8ounceswhole-wheat linguine pastadry
½tablespoonunsalted butter
1shallotminced
3tablespoonsminced garlic
½teaspoonred pepper flakes
¼teaspoonsalt
Black pepperto taste
¼cupdry white cooking wine
36-ounce cans chopped clams, drained with liquid reserved
Juice of 1 lemonabout 2 tablespoons + 1 teaspoon zest
2tablespoonschopped fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package directions for al dente. Reserve ¼ cup of the pasta water before draining.
While the pasta is cooking, heat a large skillet over medium heat. Add the butter and shallot, and cook for 1-2 minutes or until the shallot is soft.
Add the garlic and red pepper flakes, and continue cooking for 30 seconds to 1 minute, or until fragrant.
Add the wine and cook for 2-4 minutes, then add the reserved clam liquid, clams, lemon juice, zest, salt and black pepper, and cook an additional 2-4 minutes.
Add the drained linguine and parsley and toss gently to combine with the clam sauce. Thin the sauce with 1 tablespoon at a time of reserved pasta water if necessary.