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Linguine with Clam Sauce
Serves 4 -6
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Ingredients:
| 1 lb. dry linguine |
| Sea salt, to taste |
| 3 tablespoons extra-virgin olive oil |
| 3 tablespoons butter |
| 3 tablespoons finely chopped garlic |
| 1/2 teaspoon red pepper flakes |
| 1 cup dry white wine |
| 1 bottle clam juice |
| 2 cans chopped clams, undrained |
| 1/2 cup water, as needed |
| 3 tablespoons finely chopped flat-leaf parsley |
| Freshly ground pepper |
| Freshly shredded Parmesan cheese, for topping |
Directions:
- Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
- While the pasta cooks make the clam sauce. Heat the olive oil and butter in a large sauté pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and clam juice and increase the heat to high; stir in clams. Add drained linguine and parsley and toss to combine. Add pasta cooking liquid, as needed to thin sauce. Season, to taste, with salt and freshly ground pepper. Serve in pasta bowls and top with freshly shredded Parmesan cheese.
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