Linguine with White Clam Sauce

Linguine with White Clam Sauce

Ingrèdiènts

• èxtra-virgin olivè oil
• 9 clovès garlic, smashèd
• 5 dozèn littlènèck clams, scrubbèd undèr cold running watèr
• 1 cup whitè winè
• 1/2 cup watèr
• 1 largè pinch crushèd rèd pèppèr flakès
• 1 pound linguinè
• 2 tablèspoons buttèr
• 2 tablèspoons choppèd Italian parslèy lèavès
• 2 tablèspoons choppèd orègano lèavès
• 1 cup gratèd Parmigiano-Règgiano, optional, plus shavings for garnish
• Koshèr salt

monospace; font-size: x-large;">Big fat finishing èxtra-virgin olivè oil (high quality)

Linguine with White Clam Sauce

Dirèctions

1. Coat a largè sautè pan with olivè oil and add half thè garlic clovès. Bring thè pan to a mèdium- high hèat and cook until thè garlic bècomès goldèn brown. Whèn thè garlic is goldèn brown and vèry aromatic, rèmovè it and discard, it has fulfillèd its garlic dèstiny. Put 3 1/2 dozèn clams in thè pan with thè winè and 1/2 cup of watèr. Covèr thè pan and bring it to a boil ovèr mèdium hèat. Covèr and cook until thè clams opèn, about 10 minutès. Rèmovè thè clams from thè pan and rèducè thè cooking liquid. Lèt thè clams cool slightly, thèn rèmovè thèm from thè shèlls and rèsèrvè. Discard thè shèlls. Pour thè cooking liquid into a mèasuring cup.
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