{
  "id": "CAT01-R17",
  "slug": "cat01-r17-cedar-key-style-clam-linguine",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r17-cedar-key-style-clam-linguine.html",
  "title": "Cedar Key–Style Clam Linguine",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 25,
  "total_time_minutes": 45,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "clams",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "wheat",
    "milk"
  ],
  "ingredients": [
    "36 live littleneck clams, tagged",
    "12 ounces dried linguine",
    "1 tablespoon salt, for the pasta water",
    "3 tablespoons olive oil",
    "5 garlic cloves, thinly sliced",
    "1/2 teaspoon red pepper flakes",
    "1 cup bottled clam juice",
    "2 tablespoons butter",
    "1/4 cup fresh parsley, chopped",
    "1 lemon"
  ],
  "directions": [
    "Scrub the clams under cold running water. Throw away any with cracked shells or that stay open when tapped. Keep them cold until cooking.",
    "Bring a large pot of water to a boil and add the salt. Cook the linguine 1 minute less than the package says. Save 1 cup of pasta water, then drain.",
    "Meanwhile, heat the olive oil in a large deep skillet over medium heat. Add the garlic and red pepper flakes and cook 1 minute until the garlic is pale gold.",
    "Add the clam juice and clams. Cover tightly, raise the heat to medium-high, and steam until the shells open, 6 to 8 minutes.",
    "Once the shells open, keep cooking, covered, 3 to 5 more minutes so the clams are fully cooked. Throw away any clams that do not open.",
    "Add the drained linguine, butter, and a splash of pasta water. Toss over medium heat 1 to 2 minutes until the sauce clings to the pasta.",
    "Scrub the lemon, zest it over the pan, and squeeze in the juice. Add the washed, chopped parsley, toss, and serve hot.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "People with liver disease, diabetes, or weakened immune systems are at higher risk from Vibrio — eat oysters and clams only fully cooked. Buy tagged clams only from a licensed seafood dealer and keep them refrigerated, not sealed in plastic or sitting in water. Steam until the shells open, then 3 to 5 minutes more, and throw away any that stay closed.",
  "skill_taught": "Steaming clams in a covered pan until fully cooked and building a sauce from their juices.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}