Linguini With Clam Sauce

15 Min.
15 Min.
4
Ingredients
8
ounces clam juice
8 ounces clam juice
½
cup white wine
½ cup white wine
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
2
teaspoons Better Than Bouillon® Clam Base
2 teaspoons Better Than Bouillon® Clam Base
3
thinly sliced garlic cloves
3 thinly sliced garlic cloves
½
teaspoon crushed red pepper
½ teaspoon crushed red pepper
12
little neck clams, scrubbed and soaked in ice water
12 little neck clams, scrubbed and soaked in ice water
½
cup pasta water
½ cup pasta water
2
tablespoons butter
2 tablespoons butter
1
pound linguini, cooked al dente according to the package
1 pound linguini, cooked al dente according to the package
1
tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lemon juice
½
cup freshly chopped parsley
½ cup freshly chopped parsley
Directions
  1. Cook the linguini according to the package, drain and toss with the lemon juice. Set aside.
  2. Add the clam juice, white wine, Roasted Garlic Base, Clam Base, garlic, and red pepper to a large stockpot. Bring the mixture to a boil. Add the clams. Cover the pot with a lid and steam the clams until they open, about 4-5 minutes. Transfer the clams from the pot to a bowl, set aside. Discard any clams that did not open. Add the pasta water to the pot and bring to a boil, reduce the heat and simmer for 3-4 minutes.
  3. Whisk the butter and parsley into the sauce. Add the linguini and the cooked clams. Toss to combine.
  4. Serve immediately.

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