Simple, easy and full of flavor is the way to go before the big day of cooking. Even though this year will be different without the big family gathering, I take a deep breath and continue to create meals that warm the heart and appetite. So, two days before Thanksgiving I decided to make Linguini with Clams. Little necks here on Long Island are still in abundance and they are the best! Although, purists may object, but canned clams are a great last minute item in the pantry.
LINGUINI WITH CLAMS
1/2 lb. linguine
1/4 cup olive oil
1/4 cup butter
5 garlic cloves sliced thinly
1 tsp red pepper flakes
1/2 tsp dried oregano
3/4 cup dry white wine
2 dozen little neck clams, rinsed (or, 2 10 oz. cans whole baby clams with their juices)
2 tsp lemon zest
2 tablespoons unsalted butter
1/2 cup roughly chopped basil
Lemon wedges for serving (optional)
1/4 finely chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook according to instructions.
Meanwhile, heat the olive oil in a deep sauté pan/pot over medium heat.
Add garlic and oregano, cook 1-2 minutes.
Add the wine, basil and red pepper flakes.
Reduce heat and simmer 3-4 minutes.
Stir in the clams with their juices, cover and let simmer approximately 3-4 minutes until all shells open.
Strain pasta and save about 1/4 of the pasta water.
Add the cooked pasta and water to the pan with clams.
Toss with butter and lemon zest.
Serve topped with a drizzle of olive oil and a sprinkle of parsley.
Total time 25 minutes