Linguine With White Clam Sauce | NBC New York
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Linguine With White Clam Sauce

Updated 4:41 PM EDT, Wed, Dec 30, 2009

Linguine With White Clam Sauce

from Chef Anthony Fusco, Harbour

3 cloves of garlic, mashed
1 large shallot, finely diced
1/4 cup Italian parsley, chopped
2 1/2 lb cockles or little neck clams, scrubbed
1/2 cup clam juice
1/2 cup white wine
1/2 TBL spoon red chili flakes (optional)
1 lemon wedge
1 lb fresh or dried linguini
Sea salt
Black pepper (fresh)

In a large sauté pan cook garlic and shallots over low heat until tender and aromatic.

Linguine With White Clam Sauce

Linguine With White Clam Sauce
WATCH

Linguine With White Clam Sauce

Sprinkle in red chili flakes and toast for one minute.

Add clams and combine w garlic shallots and chilies, turning heat to medium-high.

Add wine and clam juice, and cover to steam open clams.

Taste and adjust seasoning with sea salt and fresh black pepper.

Lastly toss w chopped parsley, squeeze in lemon wedge and serve..

Note from the chef: Never use parmesan cheese with fish based pasta... NEVER!

First Published: Dec 9, 2009 7:53 PM EDT

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