Linguine with Lardo and Clams2020-03-12
In a large rondo, sauté garlic, chili flakes, and lardo in olive oil for 4-5 minutes or until brown.
Add the white wine and clams, and cover with a lid, steaming for 5 minutes or until the clams open.
Remove clams from the pot to prevent over-cooking.
Bring a large pot of water to a boil and cook the pasta according to the directions.
When the pasta is cooked, drain and add to the rondo along with spinach and lemon juice.
Add back the clams and remove the rondo from the heat. Fold in the truffle butter.
Serve the pasta with breadcrumbs over the top.
- 3 lb. Barilla Linguine
- 1½ cups extra virgin olive oil
- 6 ea. garlic cloves
- 1 tbsp. chili flakes
- 1 cup lardo, diced
- 1½ cups white wine
- 3 lb. pasta clams
- 3 cups clam broth
- 3 tbsp. truffle butter
- 3 ea. lemons, juiced
- 16 oz spinach
- 1½ cups toasted bread crumbs