Linguine with White Clam Sauce

Ingredients

• 9 oz. dried linguine
• 2 pounds fresh clams ((Manila or Littleneck))
• 1-6 oz. can clam meat ((strained with liquid reserved))
• 1 cup dry white wine
• 5 tablespoon unsalted butter
• 1 cup fresh parsley (chopped)
• 1 lemon
• 5 cloves garlic (finely chopped)
• 2 shallots (finely chopped)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Soak the fresh clams in cool water for 30 minutes to an hour to allow the clams to spit out any sand inside. Remove each clam from the water and scrub the outside to remove any remaining particles. This can be done the day before.

2. 2

   Cook the linguine in a pot of heavily salted water (at least 1 tablespoon) for about 2 minutes less than package instructions. Drain but don't rinse. Reserve some of the pasta water.

3. 3

   Melt the butter in a skillet over medium-low heat and add garlic and shallots. Cook for 3-5 minutes until they soften and the flavors start to bloom.

4. 4

   Add the wine and parsley and simmer until reduced, about 5-7 minutes.

5. 5

   Add 2 tbsp. of the reserved clam liquid, the clam meat and the fresh clams. Cover and cook for about 5-10 minutes, or until fresh clams open. Add the salt and pepper. (add additional salt to taste if necessary)

6. 6

   Garnish with a squeeze of fresh lemon and parsley and serve.