Ingredients:
Serving size: 2 adults + 2 kids
1 lb of linguine (1 box)
4 tbsp EVOO
2 tbsp salted butter
1 shallots, finely chopped
7 cloves of garlic slices (I used minced garlic)
1/4 cup of dry white wine
1/2 cup of chicken stock
4 10-ounce cans of baby clams (I used Snow’s,) clam juice separated
1/4 cup Italian parsley, minced
2 cups of reserved pasta water
1 lemon, quartered
Directions:
1. Heat a large pan over medium-low heat and add EVOO and butter. When melted, add the shallots and garlic and cook until they are golden (~3 minutes.)
2. Add the white wine and chicken stock and turn the heat up the medium high. Separate the clam juice from the chopped clams. Add the clam juice and cook over medium low heat with the lid closed.
3. Bring a large pot of salted water to a boil. Add your pasta and cook until al dente. Reserve 2 cups of pasta water and drain the pasta.
4. Add the cooked pasta and drained chopped clams to the pan. Toss to emulsify the sauce. If more sauce is needed, add a few ounces of pasta water at a time.
5. Squeeze in 2 quarters of lemon wedges and top with chopped parsley.
6. Turn off the heat. Add salt, pepper, red pepper flakes, and/or parmesan to taste!
