(30 min)
Ingredients
Littleneck Clams (20)
Linguine (1lb)
Canned Clams (2)
Clam juice (16 oz)
Parsley
salt
pepper
hot pepper flakes
garlic (3 cloves, minced)
butter (2 tbsp.)
lemon (1)
white wine (1/2 bottle)
In a bowl, put clean clams in cold water and let them sit, mixing occasionally to get off any remaining dirt.
Finley chop parsley.
In a saucepan, on medium high heat, add 1 tbsp. of butter, the garlic, and season with salt and pepper.
Open canned clams and finely chop on a cutting board.
Heat pot of boiling water for the Linguine.
While the water is boiling, and once garlic is browned, add the chopped clams, squeeze one lemon, and the clam juice. Let cook for 5 minutes, then add the wine. Let cook for another two minutes and season again with salt and pepper and also add the red pepper flakes.
Add the fresh clams, turn heat down to low (not simmer), and put a top on the saucepan.
When you get to this point, throw the linguine in the pot and cook the linguine for 1 minute less than the al dente directions.
When pasta is ready, strain a little more than 3/4 of it and leave a little bit of the pasta water in the pot. Then add the clams and clam sauce into the pot of pasta and cook for another 1 minute. Right before you serve, add another 1 tbsp. of butter. Add the parsley at the end!
Serve and enjoy!