Linguini with Clam Sauce
Recipe tags: garlic base, moderate difficulty, main, seafood, stovetop
|8 oz||clam juice|
|1 lb||linguini, cooked al dente according to the package|
|1 Tbsp||freshly squeezed lemon juice|
|½ cup||white wine|
|1 Tbsp||Better Than Bouillon® Roasted Garlic Base|
|2 tsp||Better Than Bouillon® Clam Base|
|3||garlic cloves, thinly sliced|
|½ tsp||crushed red pepper|
|12||little neck clams, scrubbed and soaked in ice water|
|½ cup||pasta water|
|½ cup||freshly chopped parsley|
Cook the linguini according to the package, drain and toss with the lemon juice. Set aside.
Add the clam juice, white wine, Roasted Garlic Base, Clam Base, garlic and red pepper to a large stockpot. Bring the mixture to a boil. Add the clams. Cover the pot with a lid and steam the clams until they open, about 4 - 5 minutes. Transfer the clams from the pot to a bowl, set aside. Discard any clams that did not open. Add the pasta water to the pot and bring to a boil, reduce the heat and simmer for 3 - 4 minutes.
Whisk the butter and parsley into the sauce. Add the linguini and the cooked clams. Toss to combine.