Linguine with Clams

Ingredients

• 1 pound linguine
• 2 pounds of clams (40 to 45)
• 6 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped shallots
• 6 cloves garlic, coarsely chopped
• 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
• 1/2 teaspoon red pepper flakes
• 1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
• 3 tablespoons unsalted butter
• 1 teaspoon lemon zest, from 1 lemon, plus more to taste
• 1 tablespoon lemon juice, plus more to taste

Mastering the Art of Linguine with Clams

Step-by-Step Guide

STEP 1:
In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente..

STEP 2:

Meanwhile, prep all of the ingredients for the sauce. In a very large sauté pan over medium-high heat,
heat olive oil and add the shallots and garlic. Ssauté until just golden, about
30 seconds.

STEP 3:

Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley. Toss in the clams, then bring to a simmer. Add the cooked pasta into the pan.

STEP 6:
Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist.

STEP 7:

Remove the pan from the heat. Add the butter, and lemon zest and juice to taste.

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Exquisite Ingredient Highlighted for Culinary Delights

RAZOR CLAMS

Razor-shells are fished in pure waters at the right time in order to
ensure all its quality. The razor natural oil which appears on the
surface when the can is opened indicates its best quality.

NATURAL CLAMS

The tenderness of the clams is what makes this product stand out, which can truly be appreciated through the texture and the flavor. Preserved in its own juice, it conveys the authentic freshness and sea flavor of naturally preserved seafood.