LINGUINI WITH WHITE CLAM SAUCE
12 oz. linguini
Extra virgin olive oil as needed
1 small onion, chopped
Hot pepper flakes to taste
Salt and pepper to taste
4-5 cloves of garlic, chopped
1 10 oz. can Bumble Bee baby clams
1 8 oz. jar clam juice
2 dozen little neck clams, scrubbed and rinsed clean
Handful of chopped parsley
Cook the pasta until it’s slightly underdone. If it’s finished before the sauce, toss it in a bowl with olive oil to prevent sticking.
As the pasta is cooking, sweat the onion, hot pepper flakes, salt and pepper in extra virgin olive oil until the onions are soft.
Add the garlic and cook one minute more.
Add the can of baby clams and their juice and the bottle of clam juice.
Add the little neck clams, cover, and simmer until the clams fully open.
I like to take the clams out as they open so the early birds don’t overcook and get tough while waiting for the stragglers. Of course any that refuse to open should be discarded.
Once all the clams have opened, add the pasta and parsley to the sauce and heat for a minute to finish cooking the pasta.
Assess for additional salt and pepper. Then add the whole clams and toss them with the pasta for a little bit to warm them back up.
Serve with your favorite bread for dipping in the sauce.
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