Spinach Linguine + Clams
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

In my house, it doesn’t need to be summer to eat clams. Of course, clam digging season in the Northeast occurs in summertime, but you can find fresh clams in your local market year-round. It isn’t getting warmer any time soon, so we might as well eat some warm weather foods and pretend we’re somewhere sunny and beachy.

What you’ll need:
2 dozen littleneck clams, scrubbed
1 lb spinach linguine
4 campari tomatoes, chopped
6 cloves garlic, chopped
1 cup fish stock
1 cup white wine
Juice of 1 lemon
2 tbsp olive oil
Crushed red pepper flakes

Directions:
Cook the pasta.

Heat the olive oil and garlic in a large saute pan. Add in red pepper flakes to taste and cook for a few minutes before stirring in the tomatoes. Cook for five minutes.

Then, pour in the wine. Cook down for two minutes before stirring in the fish stock and lemon juice. Add the clams, cover, and cook until all of the clams open. If any do not, discard them.

Mix in the linguine and some pasta water if needed. Stir to combine and serve in bowls.

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