Linguine and Clam Sauce

  • 2 lbs little neck clams
  • 3 Tbsp butter
  • 1/4 cup EVOO
  • 1 very small white onion; minced
  • 6 cloves garlic; minced
  • 1 tsp dried red pepper flakes
  • 1/2 cup dry white wine; more if desired
  • 1lb linguine; cooked al dente, plus 1/2 cup reserved cooking water
  • 3-4 Tbsp parsley; minced
  • Salt and pepper; to taste

Heat a deep pot to medium. Add oil, butter, onion, and garlic and cook until soft and fragrant. Add red pepper and cook for another minute. Pour in wine and add clams. over and cook for 8-10 minutes until clams open. Add pasta, reserved water, parsley, and salt and pepper and toss well until combined and pasta is heated through, about 2 minutes.

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