Jenne Lombardo’s Clam Linguine
Jenne is a fashionable mother of 3. Her recipe is a “go-to” when she has to prepare a delicious meal in a short amount of time. She likes to serve this to guests when they come over for dinner. She can go straight from fashion entrepreneur to master chef with this linguine recipe, and it always impresses her friends who assume she spent hours preparing in the kitchen!
Jenne Lombardo’s Clam Linguine
Ingredients:
2 dozen fresh clams
Olive oil
Butter
Parsley
Cilantro
Lemon
Clam juice
2 cans chopped clams
White wine
Red pepper flakes
Garlic
Tomatoes
Fresh linguini (I like egg noodles because they are thin – try cipriani’s linguini)
Sautee garlic in olive oil. Add chopped clams, White wine, tiny bit of butter and clam juice. Let simmer. In a separate pan steam open the clams. When I was growing up we used large clams, but little necks are great as well. Add the whole steamed clams to the broth.
Add red pepper flakes while broth is simmering. Put linguini in a serving bowl. Pour broth and clams over the linguini. Top with fresh parsley, cilantro, lemon juice, and cut cherry tomatoes.
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