Clam Linguine

Recipe: Clam Linguine

INGREDIENTS

• 16 fresh clams (Manila clam Or Littleneck clam)
• 4 - 6 oz linguine (makes 2 servings)
• 3 cloves garlic, finely chopped
• 2 tablespoons shallot, finely chopped
• 1 tablespoon cooking oil or olive oil (for cooking the linguine)
• 2 tablespoons olive oil 
• 2 tablespoons butter
• 1/2 cup dry white wine
• 1 small can minced clam (drain clams and reserve liquid, about 1/3 cup liquid) (optional)
• Some snipped parsley leaves
• Some granted Parmesan cheese (optional)

METHOD

1.  To prepare the clams, clean by scrubbing the shell, rinse in cold water and set aside. Note: Soak clams in fresh water for 30 minutes.  This will encourage the clams to purge any salt, sand or other grit.

2.  Bring a pot of slightly salted water to boil.  Add 1 tablespoon of olive oil or cooking oil, then add linguine and cook for 3 minutes or as per the packaging instructions. Drain and set aside. (Reserve 1/2 cup pasta water as substitute for clam liquid)

3.  In a large saucepan over medium heat, lightly saute garlic and shallot with butter and olive oil.

4.  Stir in reserved clam liquid (Or 1/2 cup of reserved Pasta water) and wine. Cover and bring to a boil. Then remove the cover, reduce heat and continue simmer for about 10 minutes or until sauce is reduced to 1/2 cup.

5.  Add clams (and minced clams from can) cover with lid, heat through until the clams open up. 

6.  Remove lid, discard any that do not open, add in linguine.

7.  Stir clam mixture with linguine and parsley until well coated.

8.  Dish out and serve immediately.

9.  Sprinkle with granted Parmesan cheese if desired.