Bastard Linguine & Clams

Bastard Linguine & Clams
Serves 4-6

Why make three dishes when you can make 1? This dish is the equivalent to Linguine & Clams marrying Cacio e Pepe and having an affair with Mac & Cheese. It’s. Just. Perfection. This is what 2017 was made of.

1 lb. linguine pasta, cooked until al dente with 1/2 cup pasta water reserved
1 dozen little neck clams, scrubbed and cleaned
3 cloves garlic, smashed and divided
2 tablespoons butter, divided
White wine, just enough to drown the clams and sip
1/4 cup extra virgin olive oil
1 tablespoon cracked black pepper
1 serrano chili, sliced
1 cup sharp white cheddar
1 cup parmesan cheese

In a small pan add clams, 1 clove garlic, 1 tablespoon butter and wine. Bring to a simmer over medium heat and cook until all clams are opened. Remove clams and save clam juice.

In a large skillet heat olive oil over medium heat and toast remaining 2 cloves of garlic, black pepper and serrano, just until fragrant – you will smell it!

Remove from heat, add pasta, followed by cheeses and pasta water + clam juice. Toss! Season with more of everything. Pasta is an art, taste and see.

Top with clams and enjoy while hot.