This recipe was apparently provided by Marlane’s daughter in law and one of her favorites. Serve over a bed of Linguini with some lemon wedges and crusty French Bread toasted.
Ingredients:
2 lb Clams (or 24-36 Little Neck Clams)
4 cloves Garlic, minced
1 C Dry White Wine
4 T Butter
1/4 C Extra Virgin Olive Oil
1/4 C Parsley, chopped
2 T Red Pepper Flakes (more or less to taste)
1 t Lemon Zest
Optional: 8 oz container of fresh chopped clams
Rinse little neck clams. Place clams in a large pan and add water until clams are halfway submerged. Cover pan and bring water to a boil. Remove clams when they open and are fully cooked.
Cook Pasta as per instructions and boil till almost al dente and then add to the following sauce to finish cooking.
Meanwhile, heat oil in a medium saucepan and cook onions until slightly translucent. Add minced garlic and crushed red pepper, cook an additional 2 minutes. Stir in white wine and reduce by half.
Optional: Stir in clam juice and chopped clams. Cook sauce at a medium simmer until clams are thoroughly cooked but still tender.
Pasta can be stirred into the sauce for the last several minutes to finish.
Arrange pasta on the plate with clams around and sprinkle parsley for garnish
