Linguine with Clam Sauce

Linguine with Clam Sauce

4-6 servings

Ingredients:

1 lb of linguine pasta

25 littleneck clams in-shell

1 can of whole baby clams, shelled

¼ cup onions, chopped

½ cup white wine

1 Tbsp. of butter

5 Tbsp. olive oil

1 Tbsp. of parsley

½ tsp. red pepper flakes

½ cup clam juice

1/2 tsp. sea salt

3 cloves garlic, chopped

1 Tbsp. basil

3 plum tomatoes, seeded and salted

Directions:

In an oversized pan, warm olive oil on medium heat. Once the olive oil is heated, add the onions and cook until translucent. Next, add the garlic and let cook for about a minute. Then add the wine, clam juice, sea salt, and red pepper flakes, let simmer for five minutes. After that, put in whole baby clams (shelled) and allow to cook for two minutes. Before adding the plum tomatoes, make sure you have seeded and salted them—this helps to eliminate any excess water. After the tomatoes have been added, stir and let simmer for five minutes, then add butter. Put in the clams with the shell and let cook with lid on for five minutes. Lastly, add the basil and parsley and let cook for a minute. Remember to gently stir occasionally so that clams do not break or separate from shell.