Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the smoked turkey sausage and cook for 4 to 5 minutes, until lightly browned. Remove and set aside.
- In the same skillet, add the shallot, garlic, and diced red bell pepper. Sauté for 3 to 5 minutes, until softened and fragrant.
- Pour in the lemon juice and chicken broth. Let the mixture simmer for 2 to 3 minutes to reduce slightly.
- Add the cleaned clams to the skillet and cover with a lid. Cook for 5 to 7 minutes, until the clams open. Transfer the opened clams to a plate and discard any unopened clams.
- Meanwhile, boil the linguine in salted water until just shy of al dente. Reserve 1/2 cup of the pasta water before draining.
- Transfer the cooked pasta directly into the skillet with the lemon garlic sauce. Add a splash of the reserved pasta water as needed and toss until the pasta is coated.
- Melt the butter in a separate skillet over medium heat. Add the seasoned panko breadcrumbs and cook for about 3 minutes, until golden. Stir in the lemon zest, chopped parsley, and the browned smoked turkey sausage.
- Return the clams to the pasta and gently toss everything together until heated through. Sprinkle generously with the crispy breadcrumb topping and serve immediately with extra lemon wedges if desired.
Notes
Clean the clams thoroughly before cooking to remove any sand or grit.
Discard any clams that do not open after steaming.
Cook the pasta just shy of al dente because it will finish cooking briefly in the lemon garlic sauce.
Reserve 1/2 cup of pasta water before draining so the sauce can be loosened as needed.
Brown the smoked turkey first so its flavor carries through the finished dish.
Toast the panko breadcrumbs until golden, stirring frequently so they do not burn.
Add the clams back near the end so they stay tender.
Serve immediately with extra lemon wedges if desired.