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Categories:Viewed: 56 - Published at: 7 years ago
Ingredients
- 2 ounces, weight Unsalted Butter
- 3 cloves Finely Minced Garlic
- 1/2 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)
- Crushed Red Pepper Flakes, To Taste
- 2 Tablespoons Chopped Fresh Parsley
- 2 Tablespoons Chopped Fresh Oregano
- Kosher Salt To Taste
Method
- Bring a large pot of water to a boil (youll use it for your pasta in a moment).
- In a large hot saute pan with 1/2 ounce of butter add in the garlic and shallots to caramelize.
- Once browned, deglaze pan by stirring in the white wine and cook until it is almost gone.
- Next, add in the clam juice and heat to reduce the amount of liquid by one half.
- Season with salt and turn the heat down to a low simmer and add the fresh clams.
- While the clams are cooking add the linguine to the large pot of boiling salted water and cook according to package instructions for al dente, 10 to 12 minutes.
- Once the pasta is done, drain it and add it into the pan with clams and clam juice.
- Finish off the pasta with cooked clams, crushed red pepper flakes, 1 1/2 ounces of butter, fresh herbs and salt and cook for 1 to 2 minutes.
- Discard any unopened clams.
- Pour the pasta into a bowl and serve with Italian bread.
