JAKE’S KITCHEN
LINGUINI with LEMON CLAM SAUCE
INGREDIENTS
1/2 cup butter
or 1 stick
3 tablespoons olive oil
4 cloves garlic, minced
1 shallot,or finely diced small onion
4 cans (6 1/2 ounces each) minced clams, drained, save liquid. (Two will suffice if frugal)
3 tablespoons fresh lemon juice
or one lemons worth
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon peel (zest of the lemon)
1/4 teaspoon ground black pepper
and/or dash Red Pepper
1 bay leaf
1 tablespoon Corn Starch or Flour mixed with two parts of the clam juice.
1 pound linguine, cooked and drained
GARNISH - To taste, grated Parmesan cheese.
PREPARATION:
1- Heat 3 tablespoons of the butter, olive oil
2- Sauté garlic and shallot until tender.
3- Add 1/2 the liquid from the clams
4- Add lemon juice, parsley, lemon peel, pepper and bay leaf.
5- Simmer until liquid is reduced to 1 cup.
6- Remove bay leaf. Mix last of the liquid with corn starch
7- Stir in clams; heat through but do not boil.
Overcooking hardens clams
8- Add remaining butter; stir.
9- Pour over hot linguine; toss to coat.
Garnish: Parsley Flakes and Cheese. Couple Red pepper Flakes Makes 4 to 6 servings.