Linguini and Clams - olive oil

Method

• In a small bowl combine olive oil, minced garlic, and red pepper flakes.
• Cover and let sit.
• To clean the clams: Wash the clams in cold water.
• Fill a large bowl with water and non-iodized salt until it dissolves.
• Sprinkle in some corn meal.
• Inspect each clam and discard any broken clams.
• Carefully place the clams into the bowl, cover and let sit 2 hours in the fridge.
• Remove the clams from the salt bath and discard water.
• Rinse clams.
• Fill bowl again with salt until dissolved.
• Place clams in the bowl, cover and let sit in the fridge for 2 hours.
• Repeat Step 3.
• Start pot for liguini.
• Add pasta when boiling and cook until al dente.
• In a large sauce pan, fill with clam juice and one bottle full of water.
• Simmer until the clams start to open.
• Remove the opened ones and discard any that have not opened after 5-8 minutes.
• Save 1/2 cup of the clam water and pull the clams out of their shells.
• Heat a large saucepan over medium high heat.
• Strain olive oil and reserve garlic and red peppers.
• Add them back in once oil heats up.
• Once garlic starts to brown, add 1/2 cup of the reserved clam juice, wine, parsley, and oregano.
• Cook 5-10 minutes.
• Place remaining whole clams in the pan, cover and continue cooking until clams start to open.
• Add in reserved clams, lemon zest, and butter.
• Add in pasta and sautee for 1-2 minutes.
• Turn off heat and add in chopped basil, and fresh parmesan cheese.
• Plate and top with lemon zest and grated fresh parmesan cheese.