My Clams Linguine Recipe!! #shorts #short

My Clams Linguine
* 3 Anchovies Chopped Finely
* 4 Cloves Of Garlic
* 24 Littleneck Clams
* 1 Small Container Of Chopped Clams (Pastene)
* 1/3 Cup Of EVOO
* 1/4 Stick Of Salted Butter
* 2 Cups Of White Wine (Pinot)
* Small Bunch Of Chopped Parsley
* 10-12 Ounces Of De Cecco Linguine

Clean your clams by pouring over some COLD water and add some salt to them
Check in an hour or so
Clean the bowl out use a clam cleaning brush to help get the sand off of them
Repeat the process

Use the stems from your parsley to sauté with the anchovies and garlic
Keep your temp on the stove top low and make sure you don’t burn your garlic

When steaming your clams the second they open remove
If the clams don’t open give some more time
But discard if they don’t open
They’re dead and no good

The most important thing is to NOT overcook your pasta
Use the clam shells to bring your pasta boiling water to a gentle boil for a couple of minutes
Remove the shells and cook the pasta
About 3 minutes shy of being fully cooked

Finish cooking the pasta in the clam juice
Add the butter and parsley in after you turn off the heat

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