Simmering slim noodles directly in the briny clam broth gives each bite an extra hit of flavor; it’s almost as good as sitting by the seashore. Not the season for fresh clams? Buy good quality canned clams and juice.
|2 6.5-oz. cans chopped clams||1 cup bottled clam juice|
|1 tablespoon unsalted butter||1/2 pound linguini or fettuccini|
|1 tablespoon olive oil||2 tablespoons minced flat leaf parsley|
|2 large garlic cloves, minced||kosher salt|
|1/4-1/2 teaspoon crushed red chili flakes (to your taste)||freshly ground black pepper|
|1/2 cup white wine|
Place a mesh colander or strainer over a medium bowl and drain the canned clams, reserving the clams and their juice separately. Set aside.
Heat the butter and olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium heat until shimmering.
Add the garlic and chili flakes and cook, stirring frequently, for 2-3 minutes until the garlic begins to brown.
Add the white wine and bring to a simmer. Cook for a minute or two to reduce the wine slightly, then add the clam juice, along with the reserved juice from the canned clams -- you should have about 2 cups total. Bring to a simmer.
Add the linguini and toss with tongs until the pasta softens and is submerged in the liquid.
Continue to cook, stirring frequently, for about 10 minutes until the pasta is tender and has absorbed most of the liquid.
Add the reserved clams during the last minute of cooking to heat through.
Remove from the heat, stir in the parsley, and season with salt and pepper to taste.
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