Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Linguine with White Wine Clam Sauce
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Seafood-4137
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Ingredients |
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2 dozen |
littleneck clams |
1/4 cup |
white wine (may substitute clam juice) |
1 teaspoon |
seafood seasoning |
dash |
hot pepper sauce |
2 tablespoons |
parsley, chopped |
1 teaspoon |
lemon juice |
5 tablespoons |
butter, separated into 1-tablespoon-size pieces |
1/2 pound |
linguine, cooked and drained |
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Preparation |
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Place a large skillet over medium-high heat, and add the clams, wine and seafood seasoning. Steam clams until they open (approx. 3-6 minutes). Remove clams as they open, and set aside. Remove clam meat from shells. Simmer the broth in skillet until only two tablespoons remain. Remove from heat and add hot sauce, parsley, and lemon juice. Return pan to heat and whisk in the butter one piece at a time until well incorporated. Add cooked pasta and clam meat. Toss to coat pasta.
Yield
2 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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