White Clam Sauce w/ Linguini

VIDEO LINK: https://youtu.be/_HAB5vYSz7s

Yields: 4-5 Servings      

Prep time: 15 minutes      

Cook time: 15-20 minutes

• 2 dozen fresh littleneck clams 

• 20-24 oz. of canned chopped clams with juice 

• 2 tbsp of minced fresh garlic 

• ¼ cup of olive oil 

• ¼ cup of chopped fresh Italian parsley 

• 6 fresh basil leaves 

• ¼  teaspoon of crushed red pepper 

• Juice from ½ lemon 

• ¼  lb. of unsalted butter 

• 1/cup of white wine (optional) 

• Season to taste with salt & black pepper 

* Reserve ½ cup of pasta water

 Instructions:

 1.  Sauté Clams: In a large skillet, heat olive oil over medium heat. Add minced garlic and 2 dozen littleneck clams in their shells. Cover and cook for 3-4 minutes, or until the clams begin to open slightly. 

2.  Simmer with Wine: Add white wine (optional), canned clams with their juice, juice of half a lemon, chopped parsley, crushed red pepper flakes, salt, and pepper to the skillet. Cook, uncovered, until all the clams have opened. 

3.  Finish with Butter and Herbs: Remove the skillet from heat. Add butter and fresh basil. Stir gently to combine. 

4.  Cook Pasta: Cook 1 pound of linguine or spaghetti according to package directions until al dente. 

5.  Combine and Serve: Drain the pasta and return it to the pot. Pour the clam sauce over the pasta and the reserves pasta water and toss to coat evenly. Serve immediately.