'DON'T BE AFRAID OF CLAMS' LINGUINE AND CLAMS
INGREDIENTS:2 dozen littleneck clams
1 box gluten free linguine
6 Tbsp olive oil
½ cup shallot, finely minced
5 cloves of garlic, finely minced
½ tsp crushed red chili pepper flakes
¼ cup Italian parsley, chopped
½ cup white wine
1 Tbsp lemon juice
1 tsp lemon zest, freshly grated
3 Tbsp butter
JF Universal Salt, to taste
20 minutes before starting to cook, cover your clams in cold water to expel any sand that might be trapped in them. After this, run each clam individually under water and then place them in a colander.
Cook your pasta according to the instructions on the box and set to the side.
In a large pan on medium to high heat, sauté the shallots and garlic in olive oil for about 30 seconds. Add the crushed red chili pepper flakes and stir in. Now add the chopped Italian parsley and stir in. Let this cook for 1 minute and then pour in the white wine. Now add the clams. Bring it to a simmer and cover it. Cook for 6 to 8 minutes until the clams open up. After this, discard any clams that have not opened up. Now add the lemon juice and lemon zest and stir in. Next add the butter and let it melt in.
Pour the clams and the sauce over the cooked pasta and mix in. Top with more crushed red chili pepper flakes, JF Universal Salt, and Italian parsley.