This dish comes together in the time it takes to boil the pasta, making it perfect for camping. Omit the chiles if you don’t like it spicy and try substituting sundried tomatoes. The dish also works well with shrimp. We make it at home a lot, too.
Scale the dish to the number of servings you need. One regular can of clams is enough for 2 – 3 servings.
- linguine for 2 – 3 servings
- oil or butter to sauté with
- 2 cloves garlic, minced (shallot works well, too)
- half of a regular sized onion, chopped (save the other half for breakfast hash)
- 1 – 2 red chiles of your choice, stemmed, seeded, and minced (you can use red pepper flakes if fresh chiles are not available, and add some sundried tomatoes to brighten up the dish)
- ¾ cup white wine (substitute stock or water)
- juice and zest of half a lemon
- 1 can clams with their liquid
- 2 Tbsp minced fresh parsley
- grated parmesan
For ease of prep, you can pre-chop the garlic, onion, chile, and parsley at home and keep in plastic containers in your cooler. While these seem like a lot of steps, it’s really a dump-pour-simmer-repeat kind of production that comes together quickly.
Bring water to a boil, add salt, and cook the pasta until al dente. TIP: always boil water with the lid on for heat efficiency.
Meanwhile, heat oil or butter in a large sauté pan over a medium-high flame. Sauté garlic and onion until the onion begins to soften.
Add the chile and sauté a minute more.
Add the wine, lemon juice & zest, and liquid from the canned clams (reserve the clams in the can). Reduce the liquid by about half.
Turn the heat down to medium. Add the clams and simmer until it reaches a saucy consistency.
Stir in the parsley and some grated parmesan.
Scoop out a coffee cup full of the pasta water and set aside. Drain the pasta and add to the sauté pan, tossing it with the sauce. If it’s not saucy enough, add some of the pasta water and more lemon juice to taste. Serve with a little more parmesan over top!