I was out of linguine so thin spaghetti for the win.
-Two cans of clams, strained (save juice)
-Medium shallot, minced
-Five garlic cloves, slice thin
-Cup of white wine or sake (sake is non traditional, don’t tell Unc, but it’s tasty)
-Healthy amount of red pepper flakes
-S&P
-Olive oil
-Butter
-Half a lemon
-Fresh parsley, chopped (garnish)
-Linguine (any long pasta)
Cook pasta al dente and reserve a cup or two of pasta water. Sauté the garlic and shallots in a bit of olive oil. Add red pepper flakes and sauté a bit more. Up the heat and add the wine (or sake), and reduce to half. Next add the reserved clam juice. Bring to simmer. Then add about a quarter cup of olive oil and emulsify slowly with wooden spoon. Simmer for about 8ish minutes. When it’s slightly thickened, add the reserved pasta and toss vigorously for a few minutes to coat, adding pasta water to loosen as needed. Next add the reserved clams and toss into pasta to warm. Take off heat. Add juice from half a lemon and add a couple tablespoons of butter. Toss again until butter is melted and pasta’s coated. Plate and top with fresh parsley and fresh parm. (Season with S&P throughout).
by TuneMyselfOut