Ingredients:
2 lbs fresh baby clams
1 box linguine, cooked as per directions on the box
1/2 c extra virgin olive oil
3 tbsp butter
1 small yellow onion finely chopped
6 large garlic cloves finely chopped
1/2 to 3/4 c white wine (depends on how much liquid you like in the dish; i like it with some liquids, my brother prefers it drier)
1 small red chili (or you can you crushed red pepper flakes)
salt and pepper to taste
1/4 cup chopped Italian parsley
Directions:
1. Scrub the clams with small stiff brush to remove any grit, discarding any that are open or cracked
2. Soak and rinse the clams in several changes of water over 1 hour or until the water is clean and free of grit. Drain and set aside
3. Cook the pasta until al dente. Drain well and return to the pan to keep warm
4. Heat the oil and 1 tbsp of the butter in a large saucepan over medium heat
5. Add half the garlic and the onions and cook for about 10 minutes, or until the garlic is lightly golden and the onions translucent
6. Add the wine and cook for 2 minutes
7. Add the clams, chili, and the remaining butter and garlic. Season with salt and pepper. Cook, covered, for 10 minutes, shaking regularly, until the clams pop open. Don't worry if there are any that are still closed. Can't have them all perfect, right???
8. Stir in the parsley and season again with salt and pepper, if necessary
9. Add the pasta and toss together
Enjoy!
