Linguine with Clams
- serves 4
2 dozen pasta clams, washed thoroughly
1 Tbsp olive oil (15 ml)
3 slices prosciutto, chopped (100 grams)
⅓ cup olive oil (75 ml)
½ cup chopped red onion (125 ml)
3 clove garlic, sliced thinly
1 cup white wine (250 ml)
2 Tbsp fresh lemon juice, or to taste (30 ml)
Grated zest of 1 lemon
1 lb(s) dry linguine (454 grams)
½ cup minced fresh parsley leaves (125 ml)
1. Bring a large pot salted water to a boil over high heat.
2. Place a skillet with a tight fitting lid over high heat. When pan is hot, add the soaked clams and ½ cup of white wine. Place lid on pot and steam until they open, about 5-8 minutes. Remove clams and reduce liquid slightly. Strain liquid and reserve.
3. Meanwhile, heat 1 tbsp. olive oil in a large heavy skillet and cook the prosciutto on medium-high heat until crisp, about 6 minutes. Remove it with a slotted spoon and drain it on a paper towel-lined plate. Heat 1/3 cup olive oil in the same skillet. Add the onion and cook on medium-low heat for about 5 minutes or until softened. Add the garlic and cook 1 minute. Add the reserved clam liquid and the rest of the white wine and let reduce for 5 minutes. Add the cooked clams and allow to reheat. Remove the skillet from the heat and stir in the parsley and lemon juice.
4. Add the linguine to the large pot boiling water. Boil the linguine for 8 minutes or until the pasta is almost cooked but still firm to the tooth. Drain pasta and toss immediately into sauce, using some of the pasta water, until it is combined well. Sprinkle with the prosciutto. Serve immediately.