1 pound fresh Florida clams
1 head Florida escarole, rinsed and chopped
12 ounces linguine (or your favorite pasta)
3 tablespoons unsalted butter
2 tablespoons fresh garlic, minced
Pinch of crushed red pepper flakes
2 tablespoons fresh parsley, hand torn
½ cup dry white wine
1 lemon, juiced (plus more sliced for garnish)
Sea salt and fresh ground pepper, to taste
Parmesan cheese to taste, freshly grated
Cook the linguine as directed on its package, making sure to reserve 1 cup of the cooking liquid before draining the pasta. While the pasta is cooking, preheat a large sauté pan over medium heat. Add the unsalted butter, garlic, parsley and pepper flakes. Cook the ingredients while stirring for 2 minutes. Carefully add the Florida clams and wine. Cover with a tight-fitting lid and cook for 7 to 10 minutes. Remove the lid and discard any unopened clams. Add the cooked linguine and escarole to the sauté pan with the clams. Stir and continue to cook for about 3 minutes. Add a small amount of the reserved pasta water until the desired consistency is reached. Squeeze in the fresh lemon juice and stir. Taste and adjust seasoning with sea salt and fresh ground pepper. Serve warm with extra sliced lemon and grated Parmesan cheese.
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