White Clam Sauce w/ Linguini

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

Ingredients: 

• White Clam Sauce (1 lb. of Linguini or Spaghetti):
• 3 dozen baby clams (Shuck a dozen & save clam juice)
• 2 tbsp of minced fresh garlic
• ¼ cup of Extra Virgin olive oil
• ¼ cup of chopped fresh Italian parsley
• ¼ cup fresh basil ribbons
• 1 teaspoon of crushed red Pepper
• 1/2 lemon
• 1/4 lb. of unsalted butter
• 1/cup of white wine (optional)
• Season with salt & black pepper

 Instructions: 

1. First, mince your garlic and shuck 1 dz. clams or use 12-18 oz of canned chopped clams

2. Cook Pasta per package instruction.

3. In a large pan, add olive oil Garlic and 2 dz. Clams in shell cook for 2 minutes with a cover on the pan.  This helps open up the clams.

4. Then add wine (optional), shucked or canned clams, lemon juice (half lemon), Parsley, crushed red pepper, salt and pepper.  Cook until clams are fully opened.

6. Remove from heat, add butter and basil.

5. Once pasta is cooked, drain and then pour sauce over pasta.

6. Enjoy!