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1
In a small bowl combine olive oil, minced garlic, and red pepper flakes.
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2
Cover and let sit.
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3
To clean the clams: Wash the clams in cold water.
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4
Fill a large bowl with water and non-iodized salt until it dissolves.
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5
Sprinkle in some corn meal.
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6
Inspect each clam and discard any broken clams.
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7
Carefully place the clams into the bowl, cover and let sit 2 hours in the fridge.
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8
Remove the clams from the salt bath and discard water.
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9
Rinse clams.
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10
Fill bowl again with salt until dissolved.
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11
Place clams in the bowl, cover and let sit in the fridge for 2 hours.
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12
Repeat Step 3.
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13
Start pot for liguini.
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14
Add pasta when boiling and cook until al dente.
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15
In a large sauce pan, fill with clam juice and one bottle full of water.
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16
Simmer until the clams start to open.
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17
Remove the opened ones and discard any that have not opened after 5-8 minutes.
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18
Save 1/2 cup of the clam water and pull the clams out of their shells.
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19
Heat a large saucepan over medium high heat.
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20
Strain olive oil and reserve garlic and red peppers.
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21
Add them back in once oil heats up.
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22
Once garlic starts to brown, add 1/2 cup of the reserved clam juice, wine, parsley, and oregano.
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23
Cook 5-10 minutes.
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24
Place remaining whole clams in the pan, cover and continue cooking until clams start to open.
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25
Add in reserved clams, lemon zest, and butter.
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26
Add in pasta and sautee for 1-2 minutes.
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27
Turn off heat and add in chopped basil, and fresh parmesan cheese.
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28
Plate and top with lemon zest and grated fresh parmesan cheese.
