Linguini and Clams in Butter/Garlic/Wine Sauce
Ingredients 1 lb linguine (cook according to package directions) 6 tbsp olive oil 1 yellow onion, diced small 8 or more cloves garlic, minced 1 cup dry white wine (pinot grigio, chardonnay or sauvignon blanc) 1 tbsp red pepper flakes (more or less to taste) 2 pounds littleneck clams (~40 of them), scrubbed (or 1 lb sea scallops, or 1 lb shrimp) 1 small batch parsley, finely chopped 3 tbsp butter 1.5 tbsp lemon juice (more or less to taste) Instructions Cook pasta to package directions and set aside. (If you cook a smidge less (1 min), less than al dente, that can help the final product soak up more juice) In large saute pan (or pot), over med-high heat, cook the olive oil with onion and garlic until just golden (do NOT burn) Add the wine, red pepper flakes, some salt to taste, clams (or whatever seafood you are using), and all but 2 tbsp of the parsley. Bring to simmer and cook, covered, until clams open (6-8 minutes). Discard any unopened clams Add butter and lemon juice and dissolve into the sauce Add pasta to the saute pan and stir while it cooks for another minute or two (goal is to have pasta soak up the juice). If it becomes too dry add a smidge bit of water Add salt to taste and serve