Linguine with Clam Sauce

To a large pot, add water to boil for linguine. Once water comes to a boil add salt then add pasta. Do not start cooking clams until pasta water is boiling otherwise the clams will be overcooked and chewy.

While waiting for water to boil, begin prepping by chopping parsley, slicing garlic, halving tomatoes, opening cans and measuring out liquids if necessary.

To a bowl, add water and add frozen clams to remove excess ice.

Once pasta is in, to a saute pan with high sides, add olive oil and garlic. Lightly sauteed – do not brown the garlic. Add most of the parsley and if you are using red pepper flakes add as much or as little as you like.

Then add the tomatoes and let them cook a little till they are semi softened.

Then add the wine and let the alcohol cook out and get absorbed by the tomatoes and garlic.

Next, add the clam juice, can of baby clams, and shelled clams.

Add the cooked pasta directly into the clam sauce taking some of that starchy pasta water with it.

Optional, add a few pieces of butter to make a creamier sauce.

Personal Cardinal Sin: add a little pecorino to your plate!