Linguine with Clam Sauce

Linguine with Clam Sauce

Serves 4

½ cup panko breadcrumbs

4 T olive oil

6 cloves garlic, minced

1 large shallot, minced

3 T unsalted butter

4 6.5 oz cans minced or chopped clams

1 lb linguine

Handful fresh parsley, finely chopped

Fresh basil (optional)

Freshly grated parmesan (optional)

1 T lemon juice or vinegar

Salt and Pepper to taste

½ t red pepper flakes

½ cup dry white wine

Bring a large pot of water up the boil and season with salt. Separate the canned clams from the juice. Save the juice and set aside.

Add 2 T olive oil to a skillet over medium heat and add 1 T garlic and the breadcrumbs. Stir and toast for 4-6 minutes or until garlic is fragrant and breadcrumbs are golden brown. Season with salt and pepper and set aside.

Boil the pasta just shy of the package directions.

While the pasta cooks, add 2 T butter and 2 T olive oil to a large skillet followed by the shallot and remaining garlic. Sautee over medium heat for 4-5 minutes or until shallots are softened. Add the pepper flakes and cook for 1 minute more. Add wine and reduce by half. Add in the reserved clam juice and bring to a simmer. Taste and season as needed. Reduce slightly then add the clams. At this point the sauce is done you just want to warm the clams through. Add in a pinch of fresh parsley followed by the final T of butter and vinegar or lemon juice.

Add the cooked pasta directly to the pan, allowing some of the cooking water to come with it. Stir the pasta with the sauce vigorously. Add more pasta water to loosen things up if needed. Taste and adjust seasoning as needed.

To serve, bowl up the pasta and garnish with more parsley, basil leaves, parmesan and the garlic breadcrumbs.