Linguine with Lemon Clam Sauce

Ingredients · 4 servings

• 60 gOlive oil
• 40 gButter
• 120 gOnion
• 12 gGarlic cloves
• 2 gBasil, dried
• 1 gBay leaf
• 120 gWhite wine
• 6 gLemon rind, fresh
• 60 gLemon juice, fresh
• 500 gBaby clams
• 50 gParmesan cheese
• 10 gParsley, fresh
• 400 gLinguine

Equipment

stovetop, chef knife, cutting board, grater, measuring cup, serving bowls, tongs, wok, wooden spoon

Instructions

1. 1
   Prepare workspace

   Gather all ingredients, chop the onion and garlic cloves, grate the Parmesan cheese, and set a non-stick wok or wide skillet on the stovetop. · 5 min

   What to look for: pan evenly heated

2. 2
   Soften aromatics

   Heat the olive oil and butter over medium heat, then add the onion and garlic cloves and sauté until soft and tender without browning. · 6 min

   What to look for: onion looks translucent and glossy

3. 3
   Add herbs

   Stir in the dried basil and bay leaf to bloom their aroma in the hot fat. · 1 min

   What to look for: herbs smell fragrant

4. 4
   Build sauce base

   Pour in the white wine, fresh lemon rind, fresh lemon juice, and the juice from the baby clams. · 2 min

   What to look for: liquid begins to steam

5. 5
   Reduce sauce

   Simmer gently until the sauce reduces by about one third and the flavors concentrate. · 6 min

   What to look for: sauce looks slightly thicker

6. 6
   Warm clams

   Add the baby clams to the sauce and heat just until warmed through. · 3 min

   When it is done: clams are hot throughout

7. 7
   Toss pasta

   Add the cooked linguine a little at a time, tossing to coat, then finish by mixing in the Parmesan cheese and fresh parsley. · 4 min

   What to look for: pasta evenly coated with sauce

8. 8
   Serve pasta

   Plate the linguine with lemon clam sauce and serve immediately, offering extra Parmesan cheese at the table. · 2 min

   What to look for: cheese melting lightly