This recipe makes me think of family dinners when I was growing up. It’s not fancy, it’s not difficult… but I think that’s why I love it so much. Simple and delicious.
Here’s how you make it!
2 large cloves of garlic
3/4 cup vermouth
2 cans chopped or minced clams
1 large lemon
handful of parsley
1 lb linguini
Mince the garlic. Heat oil in a large pan and saute the garlic.
When the garlic starts to soften, add vermouth. Raise the heat and cook for about 5 minutes.
Open the cans of clams, and empty only the clam juice into the pan.
Squeeze in the lemon juice. I like this dish lemony, so if you can’t find a large lemon, make sure you grab another one.
Add salt and pepper, the clams, and finely chopped parsley.
Let this simmer for about 5 minutes.
Add the cooked linguini right into the sauce.
Toss until evenly coated.
Twirl that pasta.
Traditionally seafood dishes aren’t served with cheese, but… who really wants to be traditional?
Making this easy version made me really want to make it again with fresh clams.
Is that something you guys would want to see here on the blog? Let me know!