Pasta alla Vongole
Serves 6

1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Old Bay seasoning
Pinch red pepper flakes
Grated zest of 2 Eureka lemons
1/2 cup Eureka lemon juice
40 Manila clams, scrubbed
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
Salt and pepper
1/4 cup finely chopped parsley

1. In a large skillet, heat the oil over medium high heat and saute the garlic, onion, oregano, Old Bay seasoning, red pepper flakes, and zest for 4 to 6 minutes, until the onion is softened.
2. Add the lemon juice, and bring to a boil.
3. Add the clams, and cook until clams open (discard any that don’t open)
4. Toss the linguine with the sauce in the pan, taste for seasoning, adjusting with salt and pepper. Add the parsley to the pan, and toss to coat the pasta. If the sauce seems dry, add some of the pasta water.
5. Serve immediately.

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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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