Ingredients
serving size: 2 adults + 2 kids
Ingredients:
15 oz can chopped clams (I use Snow’s)
2 cup dry white wine
3 cup chicken broth
2 cups clam juice (can sub with more chicken broth)
2 tbsp of olive oil
2 tbsp of butter
1 shallot, chopped
1 tbsp of minced garlic
1 tsp (less or more depending on personal taste) of red pepper flakes
1 lb of linguine or spaghetti
Handful of parsley, roughly chopped
Ground pepper
Parmesan cheese (optional)
Directions:
1. Using a strainer, drain the clams from the can and save the clam juice on the side.
2. Heat your large pan over medium-low heat and add olive oil. Once heated, add garlic, shallot, and red pepper flakes until garlic is fragrant.
3. Add the white wine, chicken broth and clam juice, close the lid to bring to a simmer.
4. Once the stock starts simmering, add your pasta. Make sure your pasta is completely submerged – you can add 1/4 cup of extra water if needed. Close the lid.
5. Cook your pasta for 7 minutes and stir occasionally to avoid the pasta clumping together.
6. When you have your desired cookness for the pasta, add your clams and parsley and gently mix them in with the pasta.
7. Sprinkle Parmesan and salt if needed. Enjoy!
