Clam Linguine (Linguine alle Vongole)

Recipe taken from Once Upon a Chef

Ingredients:

• 1 lb linguine (or pasta of your choice)

• 6 Tbsp extra-virgin olive oil

• Kosher salt

• 1/2 cup finely chopped shallots (2 shallots)

• 6 cloves garlic, coarsely chopped

• 1 cup dry white wine (eg. Pinot Grigio, Chardonnay or Sauvignon Blanc)

• 1/2 teaspoon red pepper flakes

• 2 cans of Clams (recommend Snows Chopped Clams by Bumble Bee)

• 1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped

• 3 tablespoons unsalted butter

• 1 teaspoon lemon zest (1 lemon), plus more to taste

• 1 tablespoon lemon juice (1 lemon), plus more to taste

Steps:

• Add linguine to boiling water and cook until al dente

• Finely chop shallots, garlic and parsley

• Heat olive oil in pan over medium/high heat and add shallots and garlic and sauté until golden

• Add wine, red pepper flakes, salt, clams and 1/4 cup of parsley into pan. Bring to a simmer and cook.

• Add linguine to sauce once cooked and toss until linguine absorbs the sauce. Add pasta cooking water if necessary to keep moist.

• Remove pan from heat and add butter, lemon zest, lemon juice and rest of parsley. Toss to coat and then it is ready to serve.