Enjoying a night with friends, or simply, a night without the kids? Cook up something fancy, yet quick, like this restaurant-style linguine with clams! This easy Italian dinner features a garlicky sauce made with fresh Littleneck clams, butter, white pea beans, and parsley. Serve with a side of warm, crusty bread and a glass of Chardonnay for a peaceful adults-only meal!
The Aquaculture Association of Nova Scotia (AANS) was established in 1977 to act as the primary voice for the aquaculture industry in the province. Aquaculture is a significant and essential economic driver that supports the livelihoods of many rural, coastal, and Indigenous communities in Nova Scotia. The species that are farmed in Nova Scotia include: finfish (salmon, trout and striped bass), shellfish (oysters, mussels, clams, quahogs and scallops), and sea plants (Irish moss, sugar kelp). The industry directly supports close to 900 jobs and contributes more than $100 million dollars to the provincial economy.
Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc
1/2 teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
1 cup cooked white pea beans (navy beans)
1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste
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