Careme

Ingredients

• Little Neck Clams Farm Raised

  1 1/2 lb $9.99
• De Cecco No. 7 Linguine

  6 oz $3.79
• Green Asparagus

  8 oz, trimmed $5.99
• Garlic

  3 cloves $1.50
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Parsley

  1/3 cup chopped $1.89
• Dry white wine

  1/2 cup
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Red pepper flakes

  1/4 teaspoon, optional
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Scrub the clams under cold running water; discard any cracked clams and any open clams that do not close when tapped. Trim the asparagus and slice on a bias into 1 1/2-inch pieces, thinly slice the garlic, zest and halve the lemon, and chop the parsley.
2. Bring a large pot of well-salted water to a boil. Add the linguine and cook until 1 minute shy of al dente, reserving 1 cup pasta water before draining.
3. While the pasta cooks, heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the asparagus and a pinch of salt and sauté for 2–3 minutes, until bright green and just beginning to soften.
4. Add the garlic and red pepper flakes and cook for 30 seconds, then pour in the white wine and bring to a lively simmer.
5. Add the clams, cover, and cook for 5–7 minutes, shaking the pan once or twice, until the clams open. Transfer opened clams to a bowl as they finish; discard any clams that remain closed after cooking.
6. Add the drained linguine, butter, lemon zest, juice from half the lemon, and 1/4 cup reserved pasta water to the skillet. Toss over medium heat for 1–2 minutes, adding more pasta water as needed, until the noodles are glossy and lightly sauced.
7. Return the clams and any juices to the skillet, fold in most of the parsley, and season with black pepper and salt only if needed. Plate in warm shallow bowls and finish with the remaining parsley and extra lemon juice to taste.