- 14 oz dry or 20 oz Fresh Linguine
- 3 tbsp olive oil
- ¼ cup minced onion
- 2 cloves garlic, minced
- 2 tsp minced oil-preserved red chilies
- 2 lb littleneck or other quality clams, scrubbed and flushed
- ¾ cup white wine
- 2 tbsp butter
- Salt and white pepper
- 2 tbsp minced parsley, plus additional for garnish
- Squeeze of lemon juice
Begin cooking the pasta. Meanwhile, in a sauté pan sweat the onion in the olive oil until translucent. Stir in the garlic and chilies; cook a minute longer. Raise heat and add the clams and white wine. After a minute, cover. Removed the clams as they pop open. Discard any that do not. Stir in the butter and adjust seasonings. Shuck some of the clams, if desired.
Drain the pasta, reserving 1 cup (250 ml) of the cooking water. Combine the pasta, sauce, clams and parsley over low heat. If it looks dry, add a little of the cooking water. Toss well, add lemon juice, and adjust seasonings. Serve topped with more minced parsley.