Linguine and Clams

Linguine and Clams

Ingredients:

2 lb little neck clams, scrubbed

3/4 cup dry white wine

1 lb linguine noodles 

1 bottle clam juice

1/2 c olive oil

4 cloves garlic, minced

1 can canned clams, whole

Juice of 2 lemons

Red pepper flakes, pinch

course salt and fresh ground pepper

chopped parsley, for garnish

Directions:

1. Bring a large pot of water to boil. Meanwhile, put the clams in a large pot or skillet pan. *Discard any clams that are open or do not close to the close. Add the white wine and clam juice, turn the heat to medium-high, and cook, stirring occasionally, until they start to open, about 3 minutes. Individually remove each clam from the pan and set aside in a large bowl. Discard any remaining clams that did not open. Strain the broth through a cheese cloth into a bowl and set aside.

2. Generously salt the boiling water, add the pasta, and cook according to package instructions.

3. Meanwhile return the skillet pan over medium-high heat to warm the olive oil. Add the garlic, and sauté until just brown. Add the clam broth, the clam juice, and lemon juice and simmer over low heat, about 4 minutes. Add the red pepper flakes and black pepper to taste. Taste the sauce and then season with salt if necessary.

4. Drain the pasta and add directly to the pan. Add the clams and any juices accumulated. Toss gently but well over low heat for about 1 minute. Transfer to a large bowl and garnish with parsley. Serve immediately.