Linguine & Clams

Technically, you don't have to eat this pasta dish with linguine but the name 'linguine and clams' is so iconic to me that we're just gonna call it that. I personally loveeee clams with mafaldine too which is like a more wider long noodle with curly edges. 

I love adding chopped clams to this dish in addition to the fresh clams in the shell. One of my favorite restaurants serves it that way and the texture + extra amount of clams is so gooood. Also, sometimes I add cherry tomatoes at the same time as the garlic cloves and it's so good that way too!

This dish is enough for two entrees, or three small plates and it takes about 30 minutes to whip up.

What you need:

• 1/2 lb of pasta (enough for 2 entrees or 3 small plates)
• 3 tbsp of butter (can be vegan)
• 4-6 minced garlic cloves (the more the better IMO)
• 1-2 teaspoons of red pepper flakes depending on how much heat you can tolerate
• Around 30 fresh little neck clams (in a pinch you can use two small cans of chopped clams)
• 1 6oz size can of roughly chopped clams (you can de-shell some of he clams and chop them yourself but I kinda like the canned clams, is that gross? Lol.)
• 3/4 cup white wine (I use cheap chardonnay)
• 1/2 teaspoon black pepper
• 1 tbsp fresh chopped flat leaf parsley (dried parsley works too)

What to do:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. ​Turn your fave stove burner (we all have one, lol) to a low heat setting and melt the butter in a large/deep skillet and add the minced garlic and red pepper flakes. (Make sure the skillet you decide to use has an option to use a lid!)
3. While the garlic is simmering in the butter for a few, wash the clams with a scrub brush and cold water to remove any sand or possible bacteria.
4. Once the garlic is fragrant and translucent, add the clams into the skillet. Pour the wine over the clams, change the heat from low to medium and cover with a lid.
5. Check back after about 10 minutes to see if the clams have opened up. Once they are all opened - they're done. Discard any that stayed shut.
6. Remove the clams from the skillet and place them on a nearby plate while you add the chopped clams, pasta, pepper and parsley to the skillet. Mix over medium heat for a few minutes. (It's easier to mix around without the clams and their shells!)
7. Taste the pasta before adding the clams back in and serving. If you didn't salt the pasta water, you may need to season with salt.
8. Once you're satisfied with the taste of pasta sauce you can add the clams back in and it's ready to be served! I always top with more parsley and red pepper flakes.