Yields: 4 Servings
Ingredients:
- 4 garlic cloves, minced
- 3/4 cup of dry White Wine (I used Pinot Grigio)
- 2 lbs of Cockles (small clams)
- 16 oz container of raw fresh de-shelled chopped clam meat, in their juice
- 2 Tablespoons of Olive Oil, plus more for drizzling
- 2 Tablespoons of butter
- 1 lb of Linguine
- Fresh parsley
- Red Pepper Flakes (little or as much as you want)
- Salt and pepper
Preparation:
Clean your clams: put them in a colander, and with cold water, rinse each one, scrubbing any sand or grit off of them. If you’re not making the sauce until later, leave them uncovered in the colander in the fridge.
Bring a pot of salted water to boil, covered.
While the water is boiling, in a large shallow sauce pan, sauté the garlic and red pepper flakes until fragrant, and slightly golden. Add the wine and cook for a few minutes. Add in the container of chopped clams, with their juice, into the sauce, stirring until combined. Let it cook for 3-5 minutes.
When the water is boiling, add in the linguine, stirring so they don’t stick together. Cook until al dente, about 8 minutes.
While the pasta is cooking, add the clams to your sauce, cover, and let steam. When the pasta is ready, drain and return back to the pot, adding one table spoon of butter, stirring to melt. Once all the clams have opened, add the other table spoon of butter, making sure to combine everything together, so the sauce comes together. It may look a little thin, but that’s ok! Cook the sauce another few minutes, adding salt and pepper to taste. Chop the fresh parsley in the mean time. After a few minutes, combine the sauce in the pot with the linguine, cooking on low for a few more minutes, so the sauce and pasta combine.
Add in half of the parsley. Plate the pasta on a platter, topping with the remaining parsley.
Serve with crusty bread to soak up the sauce!
