Mouth Watering Linguine with White Clam Sauce

I really love clams and I especially love them over pasta. Search for little neck clams, they are tender and sweet. I love it with lots of garlic, use as much as you like. You won't have any vampires coming to visit you the night you serve this.






Ingredients:

1 Bulb fresh garlic, chopped
24 Fresh Clams, shells washed thoroughly
1/2 Cup extra virgin olive oil
1 Large can minced clams, reserve liquid
1 Jar clam juice
1/2 Can of flat anchovy
1 Can beer
1 lemon, cut in half
Old Bay to taste
Cracked black pepper
1 Bunch fresh Italian parsley, chopped
3 Tablespoons butter
Pinch Crushed red pepper
1 Pound linguine fine preferably Barilla pasta

Put a pot of water to boil for pasta, add salt

In an electric fry pan set at 400 or large deep frying pan on medium high heat, add olive oil and garlic and anchovy. Saute until anchovy melts in. Add the little neck clams and pour in the beer, reserved claim juice and bottle clam juice. Squeeze in the lemon juice and bring to a simmer. Season liberally with Old Bay, add the butter, parsley, black pepper, and red pepper. Stir to incorporate. Cover until the clams open, when the clams open remove them and keep warm. Add the minced claims.

Add pasta to boiling water. When pasta is finished add the pasta to a large pasta bowl. Pour clam sauce over pasta then arrange the clams around the bowl. Top with fresh parsley and grated cheese.

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