Serves 2-4
½ of a box of linguine noodles
8 oz frozen clams with juice, defrosted
1 ½ T sinigang with calamansi powder
1 T extra virgin olive oil
4 T roasted red peppers, minced
1 T chopped scallions
2 tsp. chopped garlic
1 tsp. lemon pepper
2 c. fresh spinach
¼ c. water
TT salt
TT white pepper
½ c. grated parmesan cheese
Directions
1. Clear 2 burners on your stove. Set up the pasta pot and a large pan for the sauce.
2. Cook the linguine as per directions on the box. The pasta should be a little undercooked, like it still has a bite to it. Take pasta out but save about 2-3 T pasta water for sauce
3. Heat oil in large sauté pan. Place scallion, roasted red peppers, and garlic in pan and cook until translucent. This should take like a minute.
4. Add the sinigang powder and the ¼ c. water. Bring to a boil and make sure the powder is dissolved. Add clams with the juice and add the lemon pepper. Stir and let frozen clams heat through and cook. About 2-3 minutes.
5. Add the cooked linguine and stir around. The linguine should suck up the sauce but if the sauce is still loose, add the leftover pasta water 1 T at a time until it comes together.
6. Add the spinach and let it wilt then add the salt, pepper, and parmesan cheese.
Serve in large bowl with toasted garlic bread.
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