YOUR SOLIN GENERATED RECIPE
Garlic White Wine Clam Linguine
Sautéed garlic and clams simmered in a crisp white wine reduction, tossed with al dente whole wheat linguine and finished with a bright squeeze of lemon.
INGREDIENTS
2 oz whole wheat linguine
10 oz canned baby clams
0.5 tbsp extra virgin olive oil
0.5 tbsp grass-fed butter
4 cloves garlic
0.25 cup dry white wine
0.25 tsp red pepper flakes
0.25 cup fresh parsley
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
While pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter is melted and frothy.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1-2 minutes until the garlic is fragrant but not browned.
Pour in the white wine and half of the clam juice from the cans, simmering for 3-4 minutes to reduce the liquid by half.
Stir in the clams, sea salt, and black pepper, heating through for about 2 minutes.
Drain the pasta and add it directly to the skillet along with the fresh parsley and lemon juice.
Toss everything together for 1 minute so the pasta absorbs the savory, garlicky sauce before serving.