Linguine with Clams

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Course Main Dish

Servings 3

Ingredients

2 tablespoons extra virgin olive oil
2 shallots finely chopped
6 garlic cloves finely minced
3/4 teaspoon red pepper flakes or to taste (see Notes)
1/4 teaspoon chipotle powder or to taste (see Notes)
1 cup dry white wine
50 littleneck clams rinsed well (count is approximate)
3 tablespoons unsalted butter cut into small cubes
Juice and zest of one lemon
Kosher salt and freshly ground pepper
8 ounces linguine or long pasta regular or gluten-free (see Notes)
2 tablespoons chopped fresh parsley
Freshly grated Parmigiano-Reggiano cheese
Baguette for serving

Instructions

Boil water for pasta.
In a large skillet or braiser (that you can cover) heat extra virgin olive oil over medium heat. Add shallots and stir until soft, about 2 to 3 minutes.
Add garlic, red pepper flakes, chipotle powder, 1/2 teaspoons salt and a few grinds of black pepper. Stir for one minute.
Add clams in a single layer.
Pour wine over clam mixture.
Cover pan and steam until the clams begin to open, 8 to 10 minutes. You may need to increase the heat to medium-high for a few minutes, then bring it back to medium.
Cook pasta (according to package) while clams are cooking.
When clams have opened, remove pan from heat. Stir in butter, lemon juice and lemon zest. Divide pasta between bowls and top with clam mixture.
Garnish with fresh parsley and freshly grated Parmigiano-Reggiano cheese.

Notes

* If you don’t have chipotle powder, you can use all red pepper flakes (1 teaspoon or to taste). The chipotle powder gives it a bit of smoky flavor.
* If you’re using dried pasta, add the pasta to the pot of boiling water just as you add the clams to the pan. They take about the same time to cook. If you’re using fresh pasta, add to water a few minutes before the clams are done.