linguine & clams
A simple classic amped up with extra clams
INGREDIENTS
Serves 4
1 lb lingiune
2 cans chopped clams
32 little neck (8 fresh clams per person) scrubbed and cleaned
1/3 cup olive oil
1/3 cup white wine or prosecco**
juice from one can canned clams*
oregano fresh 1 TBSP or dried 2 tsp or more
1 large shallot or medium onion
3-4 cloves large garlic
1 TBSP butter
parsley hand full
parmesan (for serving)
fresh ground black pepper
red chili flakes (optional)
PREP
ONE HOUR BEFORE DINNER
Rinse and scrub clams, (Set clams in cold, salted water 30 minutes, rinse and scrub again and place clams in fresh water for 30 minutes
30 MINUTES BEFORE DINNER
Set large pot with water and salt to boil
Finely chop shallots or onion
Smash or mince garlic
Wash and chop parsley
Add oil to large pan with lid, medium heat
Add shallots/ onion, soften 3-4 minutes then add garlic
Add pasta to boiling water
Add oregano to shallots/onions and garlic
Add wine/prosecco and claim juice, turn up heat to medium high and reduce to half
Add fresh clams cover and cook until open 5-8 minutes
Remove clams and divide evenly in serving bowls
Add to remaining sauce; chopped clams, pasta with some of the pasta water, butter and parsley
Mix well until coated, place in bowls over fresh clams, add freshly grated parmesan and black pepper
COCKTAIL
**since you have an open bottle of prosecco greet guests with a cocktail
put 3 ice cubes in flute
add 1/2 shot cointreau or grand marnier
1/2 shot of black cherry, pomegranate or watermelon juice
fill glass with prosecco
LEFTOVERS???
*mix leftover clam juice with tomato juice for Bloody Marys
serve with
Garlic bread
Artichokes with oregano mayo