Monday, November 5, 2012

Linguine with Clams and Artichoke Hearts

I love this time of the year! The weather cools down and holidays are near. This weekend we took a nature cruise through Desert Belle at Saguaro Lake. Scenery was beautiful and the weather was perfect. After the cruise, I made a quick and delicious dinner: Linguine with Clams and Artichoke Hearts. Perfect ending to a lovely day. 
Happy Monday!   
~3/4 lb linguine
~2 tablespoon extra virgin oil
~2 tablespoon unsalted butter 
~1 minced shallots
~5 minced garlic cloves
~1 teaspoon red pepper flakes 
~1/2 cup dry white wine 
~ juice of 1 lemon 
~1/2 can (15oz) artichoke hearts
~1 lb clams
~kosher salt and freshly ground pepper 

Fill a large pot with water and place over high heat. When the water is boiling, add a generous amount of salt and add pasta. Cook pasta according to package directions. Reserve 1 cup of pasta water.

Heat a large pan with butter and oil over medium heat. Add shallots, garlic cloves, and red pepper flakes. Saute until garlic is fragrant. Add wine and lemon. Cook for 2 minutes. Add clams and artichoke hearts. Cover until the clams open, about 10 minutes. Toss with linguine and add pasta water if more "sauce" is needed. Serve and enjoy. 
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