Linguine Vongole

photo from here

Ingredients:

olive oil

4-5 garlic cloves minced

1 shallot (optional, or replace with 1/8 onion), finely sliced

1 tsp red chili flakes (more for spicier...this is pretty spicy, though)

3/4 c. chopped parsley plus 3 tbsp 

1 bottle clam juice (approx 8 oz) OR 8 oz dry white wine

14 oz san marzano tomatoes either whole and chopped yourself or diced...keep juice

2 lbs new zealand cockles or small clams (manila, little neck, etc)

linguine (we used trader joes garlic and basil)

Directions:

1. heat 3 tbsp oil in a large, wide pan over medium heat (in a pot big enough to try to get all the clams in a single layer if possible)

2. add garlic for 1-2 minutes

3. add chili flakes and shallot for 1-2 minutes

4. add clam juice (or wine), tomatoes with juice and parsley 

5. add clams and allow to simmer for 7-8 minutes uncovered until clams have popped open and cooked through.

6. meanwhile, cook pasta according to instructions, but just until al dente 

7. once clams are done, turn off heat and toss in drained pasta (if the sauce doesn't seem bountiful enough, you can add some of the reserved pasta water).  

serve immediately after topping with a pinch of parsley and, ideally, with warm + toasted bread.