Savannah Clams & Linguine (Paula Deen) - Linguine with Clam Sauce

Ingredients

• 2 Tbsp kosher salt (for the pasta water)
• 16 oz linguine
• 4 Tbsp extra virgin olive oil
• 1 cup Pinot Grigio (or dry white wine)
• 1 lb littleneck clams (or cockles/clams of your choice)
• 1 cup clam juice

Crushed red pepper flakes, to taste

• 1 lemon, zested
• 1/4 cup Italian parsley, roughly chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Directions

Boil the Pasta

1. Bring 8 quarts of water and the 2 Tbsp of kosher salt to a boil. Add the linguine and cook for about 5 minutes (halfway through, as it will finish cooking in the sauce). Drain, sprinkle with a little olive oil, and set aside.

Sauté the Clams

1. Add the olive oil to a large saucepan over high heat. Add the clams and sauté until they just start to open.

Build the Sauce

1. Add the white wine. After one minute, stir in the garlic, clam juice, and the partially-cooked linguine.

Simmer

1. Toss everything together and let it simmer for about 4 minutes until the pasta is tender and has absorbed the flavors.

Garnish & Serve

1. Finish by tossing in the crushed red pepper flakes and chopped parsley. Twirl the pasta into bowls, top with fresh lemon zest, and arrange the opened clams around the pasta.