Linguine in White Clam Sauce

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 ounces, weight Unsalted Butter
• 3 cloves Finely Minced Garlic
• ½ whole Small Diced Shallot
• 1 cup White Wine (chardonnay)
• 3 cups Clam Juice
• 12 Fresh Clams
• 1 pound Linguine Pasta
• 1 cup Cooked Fresh Clams (Substitute With 8 Ounces Canned Clams)
• 2 Tablespoons Crushed Red Pepper Flakes, To Taste
• 2 Tablespoons Chopped Fresh Parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of boiling water to a boil and cook the linguine until just al dente, about 9 to 11 minutes. Drain, reserving a little of the cooking water.

2. While the pasta cooks, scrub the 12 fresh clams under cold running water and discard any that stay open when tapped.

3. Melt the butter in a large wide skillet over medium heat. Add the minced garlic, diced shallot and crushed red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

4. Pour in the white wine and simmer until reduced by about half, about 3 minutes.

5. Add the clam juice and the 12 fresh clams. Cover and cook over medium-high heat until the shells open, about 6 to 8 minutes. Discard any clams that do not open.

6. Remove the opened clams from the skillet and set aside to cool slightly. Remove the meat from the shells, discarding the shells.

7. Stir the cooked fresh clams (or canned clams, if using) and the shelled clam meat into the sauce and warm through, about 1 to 2 minutes.

8. Add the drained linguine to the skillet and toss over medium heat, adding a splash of the reserved pasta water to loosen the sauce if needed.

9. Stir in the chopped parsley, divide among four bowls and serve immediately.