Recipe from Rizzuto's Wood-Fired Kitchen and Bar
1½ pounds fresh linguine (may use 1 pound of dry linguine)
36 little neck clams, thoroughly scrubbed clean
2 oz. olive oil
3 cloves sliced fresh garlic
1 tablespoon sliced shallots
6 oz. dry white wine
8 oz. clam juice
1 tablespoons butter
season to taste
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon extra virgin olive oil
Shuck 12 of the clams and chop the meat to ¼ inch pieces. Reserve chopped clams.
In a 6 quart pot, bring salted water to a gentle boil.
As water is warming, add olive oil to a large sauté pan and bring to medium-high heat. Add garlic, shallot and remaining 24 clams. Using caution to avoid burning the garlic, sauté until the garlic and shallots have a light brown color. Keeping temperature of pan on the high side, add wine and allow alcohol to burn off. Add clam juice and cover pan loosely. Lower heat to medium and cook until clams have all opened (discard any unopened clams). Add butter and season to taste.
Immerse linguine in boiling water and cook until extra – al dente, or about half done to desired doneness. Remove linguine and add to sauté pan to finish cooking.
When done, add parsley and serve in bowls. Use extra virgin olive oil to finish each bowl.