Ingredients

The following ingredients have 6 Servings
  • 1 pound dried fettuccine or linguine
  • ¼ cup extra-virgin olive oil
  • 4 teaspoons minced garlic
  • ¼ teaspoon red pepper flakes (, plus more for serving)
  • Kosher salt and freshly ground pepper (to taste)
  • 1 cup dry white wine
  • 1 ½ cups chicken broth or stock ((the richer the better))
  • ½ cup Snow’s® Clam Juice
  • 6 (6.5 ounce) cans Snow’s® Chopped Clams (, drained)
  • Juice and zest of 1 large lemon
  • chopped parsley (to serve)

Instruction

  • Bring a large pot of water to a boil. Add salt, and cook the pasta according to package dictions. You’ll want to cook it until just al dente, and then it will finish cooking in the sauce, so plan to take it out a couple of minutes before it is done to your liking.
  • Meanwhile, in a large deep skillet, heat the olive oil over low heat. Add the garlic and cooking, sitting frequently, for 8 minutes, until the garlic is soft and a very light golden color; do not allow the garlic to brown. Stir in ¼ teaspoon of the red pepper flakes, and season with salt and pepper.
  • Raise the heat under the garlic oil to medium high. Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken broth or stock and the clam juice to the pan, and bring to a simmer. Allow to simmer and reduce a bit, for about 5 minutes.
  • When the pasta is just al dente, drain it and return it to the pot. Pour in the broth-clam juice mixture, add the chopped clams and lemon juice and toss until the pasta has become tender and absorbed a bit of the liquid, the clams are heated through and everything is well combined, about 2 minutes; tongs are great for this. Turn into a serving bowl, and top with additional red pepper flakes, the chopped parsley and the lemon zest. Serve hot.