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
Black pepper (fresh)
In a large sauté pan cook garlic and shallots over low heat until tender and aromatic.
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!