Rosé and Sausage Linguine & Clams

Rosé and Sausage Linguine & Clams
Serves 6-8

This dish is da bomb. And it’s so easy to drink and cook at the same time while making it. I swear, you’ll never make a traditional linguine and clams again.

1 lb. linguine, cooked to al dente with ½ cup pasta water reserved
2 tablespoons extra virgin olive oil
4 small shallots, thinly sliced
4-5 cloves of garlic, thinly sliced
¼ teaspoon salt
¾ lb. ‘njuda
2 lb. small cockles, cleaned and scrubbed
½ cup dry rosé
2 cups grated pecorino cheese
1 bunch parsley, chopped

In a large skillet heat olive oil over medium heat and sauté shallot and garlic until just tender and fragrant, about 3-4 minutes. Season with salt. 

Add ‘njuda and using a wooden spoon break up and stir into shallot/garlic until broken down, about 2 minutes.

Add clams and wine and cook until just open. Add pasta back to the pan and to before tossing with pecorino cheese and then reserved pasta water. Toss to coat, adding parsley right at the end.

Garnish with more olive oil, cheese or salt, as desired.

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