Linguini with white clam sauce and toasted breadcrumbs 

Ingredients

White Clam Sauce

3 dozen little neck clams – scrubbed

3 tablespoons salted butter

EVOO – 2 turns of the pan – aprox 2 tablespoons

10 cloves of garlic finely chopped

Half jar of clam juice

1 ½ cups white wine

Tablespoon dried parsley or roughly chopped fresh

Dash of Red Pepper Flakes

Salt and Pepper to Taste

1 box linguini

Breadcrumbs

1 ½ cups seasoned Panko breadcrumbs

3 tablespoons melted butter

Directions

For breadcrumbs –Preheat oven to 350 mix butter and breadsrumbs on cookie sheet. Bake for 5 minutes, mix and bake for another 5. Take out of the oven and set aside. 

For white clam sauce

Boil waiter for pasta

Combine butter and EVOO in large saucepan. Once butter is melted, add garlic and cook for 2 mins or till garlic is fragrant. Add Clam juice and wine, red pepper, salt and pepper. Add parsley if you are using dried now. (if fresh wait till the end)

Simmer on low till pasta water boils. 

Once pasta water boils, add pasta to salted pot and cook 1 min shy of box directions

Add the 3 dozen clams to your sauce and cover on medium heat. 

As the clams open, transfer them to another bowl so they don’t overcook. 

Once pasta is done, take 1 ladle of salted pasta water and add it to the sauce. If you are using fresh parsley – add it now. 

Combine sauce, clams, and pasta. 

When plating – add the breadcrumbs. I do this so they stay crispy. I also add grated parm cheese. 

Serve with toasty crispy bread for dipping in all of that extra delicious juice.