Linguine with Clams
Ingredients
- 1 lb fresh littleneck clams, washed
- 1 10 oz can quality clams
- 1 8 oz bottle clam juice
- 1 14.5 oz San Marzano diced tomatoes (I used Muir Glen)
- 1 garlic clove, finely minced
- 2 anchovy filets
- 2 tbsp olive oil
- 1 small shallot, finely chopped
- 1/2 tsp dried oregano
- pinch of red pepper flakes
- 1 cup dry white wine
- 1 tbsp fresh basil, chopped
- 1 1/2 tbsp minced italian parsley
- 2 tbsp butter for finishing
- 1 lb dried linguine
- salt and pepper to tasste
Instructions
- In a large skillet add the olive oil and heat to medium. You don't want it too hot because it will burn your garlic. Add the garlic, anchovy filets, shallot, red pepper flakes and cook until the garlic is fragrant. Add the white wine and cook until reduced in half. Drain the can of clams, reserving the clams and add the juice from the can to the skillet along with the bottle of clam juice, the can of tomatoes, the oregano, basil, and parsley Cook for about 20 minutes. Check for salt and pepper and adjust. Add the 2 tablespoons butter the clams from the can and the fresh clams. Cover and cook until all the clams have opened. Discard any clams that do not open. Meanwhile, cook the linguine in salted boiling water until pasta is done. Remove the clam in their shells to a plate momentarily (you'll return them to the skillet). Add the linguine to the sauce, adding a little pasta water, turn up the heat and constantly stir until the pasta absorbs the sauce, adding more pasta water as needed to make a nice sauce. Turn the heat off and top with the clams in the shells. Serve immediately in the skillet! Bon Appetite!