Linguine + Clams

A perfect easy and impressive date night recipe!

Ingredients

1 pound Pasta, linguine

1/2 cup Olive oil

2 Shallots, peeled, finely diced

7 Garlic cloves, peeled, minced

5-10 clams, in shell

1 can Clams, chopped (reserve juices)

1/2 cup Parsley, chopped

1/2 cup White wine

2 tablespoons Unsalted butter

1 Lemon, zested

Kosher salt, to taste

Grated Parmesan (to garnish)

Method of Preparation

1. In a large pot on high heat, boil water (~3 quarts). Season the water with Kosher salt. (Season like the sea)

2. Meanwhile, finely dice the shallots and mince the garlic. Set aside in a small bowl.

3. Chop the parsley. Set aside in a small bowl.

4. Once the water is boiling, add the pasta. Stir constantly when pasta is first added to prevent pasta from sticking to itself. Cook about 8-10 minutes or until al dente. Drain and toss with a small drizzle of olive oil. Set aside.

5. In a large saute pan over medium low heat, add the olive oil. Once hot, add the shallot and garlic. Salt to taste. Saute until translucent. Stir consistently to prevent garlic from burning.

6. Add a splash of clam juice and the white wine. Add the shelled clams and cover with a lid. Cook about 6-8 minutes or until clams open their shells. Remove the cooked clams and set aside in a small bowl.

7. Add the butter and stir constantly until combined. Sauce should thicken slightly.

8. Add about 2 tbsp. of the chopped parsley, lemon zest, and the chopped canned clams. Stir until combined.

9. Add an appropriate amount of the cooked pasta to the amount of sauce in the pan (about half of cooked pasta). Toss with the sauce.

10. Add the pasta to a serving bowl. Top with the cooked shelled clams, the rest of the parsley, parmesan, and more lemon zest.