Clams and Linguine

By pattynorman1947

Ingredients

• 1 lb dried spinach spaghetti
• 1/2 cup extra virgin olive oil
• 1 1/2 lbs Nanila clams scrubbed clean
• 1/2 cup parsley
• 1/2 cup dry white wine
• 2 Tablespooons unsalted butter diced into small cubes
• Sea Salt
• Pepper freshly gound
• 2 shallots chopped
• 1 lemon zested
• 5 cloves garlic chopped fine
• 1 8 ounce bottle clam juice

Details

Preparation time 35mins
Cooking time 75mins

Preparation

Step 1

In a large pot, bring to aboil 6 quarts of salted water. Add pasta. stirring constantly in the beginning to prevent sticking together. Cook al dente, about 8 minutes.
Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3-4 minutes, being careful not to burn the garlic. Add the clams, wine and clam juice. Cover and simmer for 6-8 minutes. As clams open, you can begin to pull them out of the pot and set in a bowl until all are done. Discard all unopened clams.
Add 2 tablespoons chopped parsley. Whisk the butter to thicken the sauce slightly.
Drain the pasta in a colander. Do not rinse the pasta as the water will remove the pasta's natural starches. Place pasta into the clam saute pan along with the clams and mix thouroughly. Check seasoning.
Pour the pasta into a large serving platter. Zest lemon over the dish beng careful not to zest the white part of the lemon. Ganish with remaining parsley; serve in the middle of the table along with a side salad and some good crusty bread.