Linguine with Creamy White Clam Sauce

Ingredients

• Linguine

  Wegmans

  8 oz or 228g

• Clam

  Mollusks, mixed species, cooked, moist heat

  16 oz or 453g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red peppers

  Hot chili, raw

  0.005 cup, chopped or diced or 0.8g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ¼ tsp or 2g

• Tomatoes

  Green, raw

  1 large or 182g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

Directions

1. Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package directions. Drain.
2. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
3. Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired.

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