Linguine With Clams And Lime Recipe

Ingredients

Sea salt and freshly ground black pepper

1 pound dried linguine

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 small yellow onion, finely diced

1 jalapeno chile, finely chopped

1 1/2 cups dry white wine

Zest and juice of 3 limes

2 pounds Manila or other small clams, scrubbed

1 cup coarsely chopped fresh flat-leaf parsley leaves

Preparation

Bring a large pot of water to a boil and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.

While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chile and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add lime zest and juice and stir well. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.

Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices.

Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.