Linguine & Clams

Linguine & Clams
Serves 2

Melt about 2 tablespoons of EVOO and butter together over medium heat in a large pan. Thinly slice 2 shallots and 3 to 4 cloves garlic. Add to the pan and season with salt and a big pinch of red pepper flakes. Add 1-2 cups dry white wine, bring to a strong simmer, and reduce slightly.

Add 1-2 dozen scrubbed little necks, juice a lemon over the whole thing, give it more salt, and cover. Cook for ~5 minutes or until the clams are open. Remove them from the pan. Meanwhile, cook 1/2 - 3/4 lb. linguine until al dente.

Reserve 1/2 cup of the pasta water and drain. Add the water to the pan after you’ve removed the clams and allow the mixture to reduce until there’s about 1 cup of liquid total (I say 1/2 cup in the slide, feel it out). Add the pasta, and then grate a cup of both pecorino and parmesan on top. Toss, toss, toss. Toss more. Season with salt, add more pasta water (by the tablespoon!), as needed until a silky, smooth sauce appears. Another pad of butter if you feel like it could use the shine, and then plate.

Dress with another drizzle of olive oil and cheese, if you wish. Top with clams and serve. Serves 2.