A classic Italian pasta dish featuring linguine, baby clams, garlic, shallots, white wine, and fresh herbs, finished with Parmesan cheese and a touch of lemon juice.
In a large pot bring 4 qts of water to a boil then add 2 Tbsp of salt to the water. Boil your linguine to the instructions on the package. (Cooking to Al dente is recommended) NOTE: reserve about 1 cup of pasta water just in case. In a large sauce pan, on med/low heat, add olive oil, shallots, garlic, Red pepper flake, salt and pepper to taste. Once shallots and garlic are translucent, add white wine and let reduce for about 3 minutes. Add tomatoes and lightly season with salt. Let cook for 2-3 minutes. Add clams to the sauce with about 1/2 the water from the can. Next add butter, parsley, basil, lemon juice, and adjust salt levels if needed. (Cook for about 5 minutes) Add linguine to your sauce (add pasta starch water if needed) and toss with a little grated parmesan cheese. Serve in a bowl with freshly grated parmesan cheese on top, basil, and a little bit of raw olive oil. Goes well with crusty garlic bread on the side. Enjoy!
