changes: reduced quantities since we only had ~2 dozen clams, used dried oregano & parsley since it's all we had, added shallots, added a few dashes onion powder, white pepper, & Italian seasoning.
result: absolutely delightful -- would make again without any changes.
ingredients (for 2):
- extra-virgin olive oil
- 5 cloves garlic, smashed
- 1/2 shallot, finely diced
- 2 dozen little neck clams, scrubbed under cold running water
- 1/2 cup white wine
- 1/4 cup water
- 1 pinch crushed red pepper flakes
- 1/2 tsp onion powder
- 1/2 tsp white pepper
- 1/2 tsp Italian seasoning
- 1/2 lb lingiuni
- 2 tbsp butter
- 1 tbsp chopped Italian parsley leaves
- 1 tbsp chopped oregano leaves
- 1/2 cup grated Parmesan cheese
- Kosher salt
to make: coat a large saute pan with olive oil, shallots, garlic cloves, and crushed red pepper. bring the pan to medium-high heat and cook until the garlic is golden brown. whenit's golden brown and very aromatic, remove and discard it. put the clams in the pan with the wine and water, white pepper, onion powder, and Italian seasoning. cover the pan and bring to a boil over medium heat. cook until the clams open, about 10 minutes. remove the clams from the pan and reduce the cooking liquid. allow the clams to cool slightly before removing them from the shells -- set them to the side.
meanwhile, bring a large pot of well salted water to a boil over medium heat, and cook the linquini until al dente.
a few minutes (1-2) before pasta is ready, add clams back into the sauce, along with butter. toss in the pasta and herbs, cooking for a minute or 2 all together. turn off heat and toss in the grated Parm cheese.
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