Linguine with Clams in Creamy White Wine Sauce

• Seafood

  • 1/2 lb (70/100 shrimp
  • 3 1/2 lbs Manila clams

• Produce

  • 7 Garlic clove, large
  • 1/2 Onion, medium
  • 1/4 cup Parsley, fresh
  • 1 Parsley, fresh
  • 1 pinch Red chili flakes
  • 1 Red chili flakes
  • 2 sprigs Thyme, fresh

• Pasta & Grains

  • 1 lb Linguine, fresh

• Baking & Spices

  • 1 Black pepper, cracked fresh

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Heavy cream
  • 1/2 cup Parmesan, grated
  • 1 Parmesan, grated

• Beer, Wine & Liquor

  • 1 cup White wine

• Liquids

  • 1/2 cup Water

Found on emicooks.com

Description

Ingredients

• oil
• 3 large garlic cloves, minced
• 3 ½ lbs Manila clams, scrubbed and purged
• 1 C white wine
• ½ C water
• 1-2 Tbs butter
• pinch red chili flakes (or as much as you like)
• 4 large garlic cloves, minced
• ½ medium onion, minced
• ½ lb (70/100) shrimp, peeled and deveined, chopped (optional)
• ¼ C heavy cream
• ½ C Parmesan, grated
• 2 sprigs fresh thyme
• ¼ C fresh parsley, finely chopped
• 1 lb linguine, fresh
• Parmesan, grated
• red chili flakes
• black pepper, fresh cracked
• fresh parsley, finely chopped

Directions

• Coat a large sauté pan with oil and heat to medium-high. Add garlic and cook until golden (be careful not to burn the garlic). Add about two thirds of the clams to the pan along with wine and water. Cover and steam for about 5 minutes until the clams open. Carefully remove the clams and place in a large bowl to cool. (Discard any clams that have not open.) While the clams cool, reduce the wine sauce. When reduced, reserve the wine sauce for later use. When the clams are cooled, remove the meat from the shells and discard the shells.
• Bring a large pot of salted water to boil.
• Using the same pan, add butter, chili flakes, garlic, and onions. Sauté for about 5 minutes until the onion is softened. Add the chopped shrimp, cream, reserved clams, and reduced wine sauce (make sure to not add the grit at the bottom). Stir and add the remaining clams, cover and steam for about five minutes or until the clams open. (Discard any clams that have not open.)
• Drop the fresh linguine into the boiling water and cook for a few minutes until al dente. (If using dry pasta, boil for the recommended time on the package).
• While the linguine cooks, add in Parmesan, thyme leaves, and parsley.
• Add the cooked linguine into the pan and toss to coat. Divide the pasta among four bowls, top each with equal amounts of clam (in shells). Top each bowl with grated Parmesan, red chili flakes, fresh cracked pepper, and parsley.
• Enjoy!