- 1 pounds little neck clams
- 1 large can chopped clams
- 1/4 cup virgin olive oil
- ¼ cup butter
- ½ -1 cup white wine
- 5 cloves garlic
- Fresh parsley, chopped
- 1 teaspoon crushed red pepper flakes
- 1 pound linguine
- 1 teaspoon salt
- Ground black pepper
How to Make It
Scrub the clams under cold running water discarding any that are broken or aren’t closed tightly.
Bring a large pot of water to a boil. Add a pinch of salt once the water is boiling. Cook pasta until tender or al dente which means just a little firm.Reserve some of the pasta water.
In a skillet, slowly heat oil and butter. Add garlic and saute until golden. Do not burn garlic. Add white wine and fresh parsley. Add both the canned clams and fresh clams and let simmer for three minutes or until the fresh ones open – watch – this won’t take long.
Combine pasta, reserved pasta water and sauce, toss (you want to make sure the sauce is distributed throughout the pasta) and cook for a minute or two. Enjoy!
Recipe By: Shannon Tinnell, Feast of the Seven Fishes Movie