One-Pot Linguine alle Vongole

Prep & Cook Instructions

1. Heat oil and butter in a Dutch oven over medium heat. Add garlic, salt and red pepper flakes; cook 30 seconds, stirring constantly. Add wine, increase heat to high and cook about 3 minutes until reduced by half.  
2. Add stock and bring to a boil. Add clams and cover; cook 2 to 4 minutes or until the clams have opened. Remove clams with a slotted spoon or spider and transfer to a bowl and keep warm. Some clams will have fallen out of their shell; remove them too. Discard any clams that did not open.  
3. Add water and return stock to a boil. Stir in linguini and simmer according to the pasta package directions, stirring to prevent sticking together. In the last minute of cooking, add lemon juice, parsley, cooked clams and any extra liquid from the clam bowl. DO NOT DRAIN. Remove from heat, taste the pasta, and season to taste with more lemon juice, salt and red pepper flakes, as desired. 

TIPS:  

• To clean fresh clams, fill a large bowl with cold water. Discard any chipped or broken clams.  Add clams to water and refrigerate 30 minutes. Drain and rinse the clams, then repeat until the water is no longer sandy. Scrub clams well with a firm brush before cooking.  
• To use canned clams in the recipe in place of fresh clams, strain 2 cans (10 oz. each) whole baby clams, reserving 1/2 cup of clam juice. Use the reserved juice in place of the water and add the canned clams in the last minute of cooking with the lemon juice and parsley.