Clam Linguine
Serving Size: 2-4
Ingredients
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50 littleneck clams
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4 shallots
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3 stalks celery
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5 garlic cloves
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1 ½ tablespoons dried thyme (or fresh thyme)
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2 teaspoons salt
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1 teaspoon pepper
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½ teaspoon red pepper flakes
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3 tablespoons butter
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1 tablespoon olive oil
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¾ cup white wine (Chardonnay or Chablis)
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1 cup chopped clams with juice
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Fresh parsley
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1 lb linguine pasta
Instructions
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Prep Pasta
- Cook linguine according to package. Set aside.
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Start Base
- In large stock pot, heat olive oil and add shallots and celery.
- Cook 5–6 minutes on medium heat until softened.
- Add salt, pepper, thyme, and garlic. Cook another 2 minutes.
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Deglaze and Add Clams
- Add wine to deglaze pan, increasing heat to medium-high.
- Add clams and cover.
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Add Flavor
- After 5 minutes, add butter, red pepper flakes, and chopped clams.
- Quick stir and return cover.
- Check every other minute for clams to all open.
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Finish and Serve
- When all open, turn heat off and add cooked pasta to pot and stir.
- Add fresh parsley and serve.
Note
Can add more to spices according to taste.
