Anthony Bourdain’s FAVORITE Dish | Linguine (Spaghettoni) With Clams

Linguine with Clams

Ingredients (serves 2 people)

8 oz paste
1 shallot
4 garlic cloves
Butter (optional)
Red Pepper Flakes (optional)
White Wine (Sauvignon Blanc)
Fresh Parsley
10-12 raw clams

Directions

1. The first thing we want to do is to clean and purge out clams of any sand or grit. Fill the bowl with cold water and swirl around (repeat 2-3 times). We’ll then want to add salt to the bowl and let the clams naturally purge themselves for about 30 minutes to 1 hour. Make sure to use cold water, or place the bowl back in the fridge if you purge for longer than 1 hour.
2. Prep Onion, Garlic, and parsley. Mince and Chop and set to the side.
Add olive oil to dutch oven and once it’s hot enough, add in the Garlic and Shallot. We’ll want to sautee for about 2 minutes, stirring constantly to avoid burning. Add in red pepper flakes.
3. Add in the clams and season with Salt, Pepper, and Fresh Parsley.
4. Add in the White Wine and top off with some Lemon Zeste
5. Place the lid on the Dutch Oven and simmer for about 8 minutes or until the clams have opened – that’s when you know they are cooked.
6. Once all the clams have opened, I like to add in another smidge of butter and gently mix in.
7. Once the pasta is cooked to al dente – add it in.
8. Top with fresh parsley and serve. Enjoy!