♥️Find Your Little Friday♥️
Alright, sometimes mild deprivation in the name of self-care can lead you to place where you need to remember. Remember your pleasure, your balance, your reconnection to yourself and your little moments of delights. For me, a lot of that is recipes, stories, lessons and wisdom-the best is when they can be all rolled into one. I would be remissed if I didn’t get back to sharing more of my own recipes as a way to contribute to, #findyourlittlefriday. Enjoy this recipe that encapsulates all of that for me and then some!
Serves 4
1 pd of linguini pasta
4 tbsp of unsalted butter
1 yellow onion diced
2 cloves of fresh garlic minced
The juice from one lemon
Splash of dry white wine
2 tbsp olive oil
1 tsp red pepper flakes
1/2 cup of fresh parsley rough chopped-Divided
1 pd of fresh little neck clams, rinsed and lightly scrubbed
1/2 cup freshly grated parmesan
Salt a handful for pasta water and to taste for finished dish
Bring a large pot of water to a boil, add salt once boiling. Add pasta, cook for 8 minutes. You want the pasta to be al dente, still firm in the center when you bite into it.
While it cooks; melt butter in a sauce pan over medium heat. Add diced onion and sauté for 2 minutes, until the onions start to become translucent. Add garlic and cook for another minute. Add lemon juice, white wine, olive oil and red pepper flakes. Stir, then add half the parsley to combine. Add the clams and stir once and allow the clams to rest so they can cook. The clams should begin to open quickly, they only need about 2 minutes to cook. Discard any clams that don't open.
With tongs, directly grab the pasta and add it to pan of sauce and clams. Once all pasta is added toss ingredients together until well combined. Serve in four bowls, top with remaining parsley and grated cheese. Now-prepare to be popular with yourself and anyone who’s tries this dish♥️