Linguine in White Clam Sauce

1. 1

   Bring a large pot of water to a boil (youll use it for your pasta in a moment).

2. 2

   In a large hot saute pan with 1/2 ounce of butter add in the garlic and shallots to caramelize.

3. 3

   Once browned, deglaze pan by stirring in the white wine and cook until it is almost gone.

4. 4

   Next, add in the clam juice and heat to reduce the amount of liquid by one half.

5. 5

   Season with salt and turn the heat down to a low simmer and add the fresh clams.

6. 6

   While the clams are cooking add the linguine to the large pot of boiling salted water and cook according to package instructions for al dente, 10 to 12 minutes.

7. 7

   Once the pasta is done, drain it and add it into the pan with clams and clam juice.

8. 8

   Finish off the pasta with cooked clams, crushed red pepper flakes, 1 1/2 ounces of butter, fresh herbs and salt and cook for 1 to 2 minutes.

9. 9

   Discard any unopened clams.

10. 10

    Pour the pasta into a bowl and serve with Italian bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.