Linguine with Clams and Lime
This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright Ã‚Â© 2015 by Valerie Aikman-Smith. Photos Ã‚Â© 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- Servings: 4
Photography: VICTORIA PEARSON
Source: Martha Stewart Living, February 2016
- Sea salt and freshly ground black pepper
- 1 pound dried linguine
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 jalapeno chile, finely chopped
- 1 1/2 cups dry white wine
- Zest and juice of 3 limes
- 2 pounds Manila or other small clams, scrubbed
- 1 cup coarsely chopped fresh flat-leaf parsley leaves
Bring a large pot of water to a boil and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.
While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chile and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add lime zest and juice and stir well. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.
Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices.
Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.