I feel like there's a great deal of secret encompassing mollusks. They add such complexity and polish to a dinner, you can't resist the urge to believe they're so costly and hard to cook with. In any case, trust me when I reveal to you this is the least expensive, fastest supper you will ever make.
Presently mollusks are about $4.99-$6.99 per pound, and you can without much of a stretch feed a group of four with 2 pounds. Furthermore, when you have your shellfishes, all you need is a couple of wash room fixings and you're set.
From that point, you'll make a stunning, new mollusk stock as these infants steam and open up in only 5 minutes. All that is left is to include your linguine. It's obvious, I let you know – this truly is a 15-min feast!
- 12 ounces linguine
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- Pinch of crushed red pepper flakes, optional
- 1/2 cup vegetable broth, or more, as needed
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds littleneck clams, cleaned
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.
- Stir in pasta and additional vegetable broth, as needed.
- Serve immediately, garnished with parsley, if desired.
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