1/3 cup olive oil 1 shallot, minced 5 cloves garlic, sliced thin Three tsp red pepper flakes 3 Tbsp butter 1 cup dry white wine Juice of 1 lemon, plus more slices for garnish 3-4lbs small clams, purged in salt water for 2-3 hours 1 lb linguine Chopped parsley, approx 3/4 cup chopped. Salt and pepper to taste
Boil salted water for linguine, cooked to a tough al dente.
While pasta cooks, heat olive oil on med high heat.
Sauté shallots, garlic, and red pepper flakes in olive oil in a large pot until fragrant and garlic is toasted
Once fragrant, add 1 cup white wine and juice of 1 lemon, zest optional. Turn heat up slightly.
Add clams, and cover; steam for 5 mins and open lid, removing clams as they open. Once all clams have been removed, and 12 mins has passed, dispose of any clams that have not opened.
Reserve cooking liquid. Remove pasta from water at a tough al dente, reserve pasta water.
Simmer clam cooking liquid and add butter and a splash of pasta water until silky. Stir in half of parsley.
Stir in pasta and simmer for 1-2 mins until cooked to preference.
Stir in clams and taste broth, add salt/pepper/pepper flake/parsley as preferred.
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Recipe –
1/3 cup olive oil
1 shallot, minced
5 cloves garlic, sliced thin
Three tsp red pepper flakes
3 Tbsp butter
1 cup dry white wine
Juice of 1 lemon, plus more slices for garnish
3-4lbs small clams, purged in salt water for 2-3 hours
1 lb linguine
Chopped parsley, approx 3/4 cup chopped.
Salt and pepper to taste
Boil salted water for linguine, cooked to a tough al dente.
While pasta cooks, heat olive oil on med high heat.
Sauté shallots, garlic, and red pepper flakes in olive oil in a large pot until fragrant and garlic is toasted
Once fragrant, add 1 cup white wine and juice of 1 lemon, zest optional. Turn heat up slightly.
Add clams, and cover; steam for 5 mins and open lid, removing clams as they open. Once all clams have been removed, and 12 mins has passed, dispose of any clams that have not opened.
Reserve cooking liquid. Remove pasta from water at a tough al dente, reserve pasta water.
Simmer clam cooking liquid and add butter and a splash of pasta water until silky. Stir in half of parsley.
Stir in pasta and simmer for 1-2 mins until cooked to preference.
Stir in clams and taste broth, add salt/pepper/pepper flake/parsley as preferred.
Serve with crusty bread and lemon slices.