Clams and Veggies in Linguine

Ingredients:

    2 doz  Littleneck Clams

    1 tsp Lemon Zest

    1/4 cup White Wine

    1 garlic clove peeled and left whole

    1 tbsp Parsley (chopped for garnish)

    1 lb + of Linguine

    Broccoli

    Mushrooms (of your choice)

                

 

1) Bring a pot of salted water to boil (for the pasta). Once boiling, add the linguine and cook al dente. 

2) Saute the broccoli and mushrooms in olive oil and steam same briefly. These will be added to the clams after they are cooked.

2) Heat about 1 tablespoon of olive oil in a broad sauce pan or saute pan (with top) over medium heat.

3) Clean the clams under cold water (remove grit, etc.). Then add the clams, garlic clove, and white wine to the sauce pan and cover. Allow the clams to steam for approximately 3 - 5 minutes or until they open up. Discard any clams that do not open in 5 minutes. 

4) Drain the linguine once al dente, and add to the cooked clams along with the broccoli and mushrooms. Toss the mixture and serve at once onto plates or into bowls. Don't forget to spoon some clam juice from the pan onto the pasta.  Garnish with parsley and lemon zest. 

ENJOY.