Linguine in White Clam Sauce

Bring a large pot of water to a boil (you’ll use it for your pasta in a moment).

In a large hot saute pan with 1/2 ounce of butter add in the garlic and shallots to caramelize. Once browned, deglaze pan by stirring in the white wine and cook until it is almost gone.

Next, add in the clam juice and heat to reduce the amount of liquid by one half. Season with salt and turn the heat down to a low simmer and add the fresh clams.

While the clams are cooking add the linguine to the large pot of boiling salted water and cook according to package instructions for al dente, 10 to 12 minutes.

Once the pasta is done, drain it and add it into the pan with clams and clam juice. Finish off the pasta with cooked clams, crushed red pepper flakes, 1 1/2 ounces of butter, fresh herbs and salt and cook for 1 to 2 minutes. Discard any unopened clams.

Pour the pasta into a bowl and serve with Italian bread.