Clam Linguine with Orange Zest

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Clam Linguine with Orange Zest Recipe

This recipe for Clam Linguine with Orange Zest is a spin on the classic linguine alle vongole. The orange zest gives the dish a bright and fresh flavor, while the clams and white wine sauce add a delicious savory flavor. It's ideal for a romantic dinner or a special occasion.

Ingredients

1/4 tsp red pepper flakes
2 lbs littleneck clams, scrubbed and rinsed
1 tbsp orange zest
2 tbsp unsalted butter
2 tbsp olive oil
Season with salt and black pepper to taste
linguine, 8 oz
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1/2 cup dry white wine

Time Needed

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Instructions

In a pot of salted boiling water, cook linguine according to package directions until al dente.
Set aside after draining.
Warm the olive oil in a large skillet over medium heat.
Cook until the garlic and red pepper flakes are fragrant, about 1 minute.
Bring the white wine to a simmer.
Cover the skillet with a lid and add the butter and clams.
Cook for 5 minutes, or until the clams open.
Any clams that do not open should be discarded.
Take the skillet off the heat and stir in the orange zest and parsley.
Season to taste with salt and black pepper.
Plate the linguine and top with the clam sauce.
Serve right away.