This is SO GOOD! Another easy, fast recipe, with just a few ingredients – yet tastes gourmet. The pasta cooked in with the clams and beer – OMG deliciousness!
Total Time: 15 minutes
Yield: 4 servings
- ¼ cup unsalted butter
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- 1 cup wheat beer
- 1 lbs clams (Little Neck or Manila)
- 1 lbs linguini pasta
- ¼ cup chopped Italian parsley
Melt the butter in a large saucepan with a lid.
Add the shallots, cooking until just starting to brown, about 5 minutes. Stir in the garlic and the red pepper.
Stir in the beer, bring to a simmer over medium heat. Add the clams, cover and cook until most of the clams have opened,
about 6 minutes. Discard any clams that have not opened.
If using dried pasta, cook until just before al dente, about 6 minutes. Add to the clam pan, stirring until combined, cover and cook until cooked through.
If using fresh pasta, add the pasta directly into the clam pan without par cooking, cover and cook until pasta is cooked,
about 4 minutes.
Plate the pasta, sprinkle with parsley.
Thanks to The Beeroness for this recipe.