Linguine in Clams Sauce

Linguine in Clams Sauce 

Ingredients:

½ pound linguine or thin spaghetti

6 tbl EVOO

½ cup finely chopped shallots, about 3 shallots

6 garlic cloves, finely chopped

1 cup dry white wine

½ tsp red pepper flakes(optional)

1 pound baby clams, soaked and rinsed

¼ finely chopped flat-leaf parsley

3 tbl unsalted butter

1 tsp lemon zest (from 1 lemon)

1 tbl lemon juice

To  make:

1. Soak the clams sit for about 30 minutes to clean clams and so they expel sand from inside their shells. 

2. Cook spaghetti or linguine according to package instructions. Reserve ½ cup cooking water and drain the rest. Do not rinse the pasta.

3. In a very large sauté pan over medium-high heat, heat the olive oil. Add the finely chopped shallots and garlic and sauté until just golden, about 30 seconds.

4. Add the wine, red pepper flakes (optional), 3/4 teaspoon kosher salt, and 1/4 cup of the parsley.

5. Toss in the clams and bring to a boil. Lower to a simmer, cover and let cook until clams open, about 8-10 minutes.  Discard any closed clams.

6. Add the pasta to the sauté pan with the clams. 

7. Raise heat to medium and cook the pasta with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Add the reserved cooking water to keep moist. Add lemon juice and lemon zest.

8. Serve and sprinkle with freshly chopped parsley and a dab of butter (optional)