36.5 oz canschopped clams in their juicesI used Snow's chopped clams
3Thai chilies minced; can sub red chili flakes or leave these out for a milder dish
¼tssaltplus additional salt to taste
¼tspepperplus additional pepper to taste
parmesan cheesefreshly grated as an optional garnish
1cupreserved pasta watercollected just prior to pasta finishing cooking; you may or may not need to use all of this, depending on how much liquid you will have from the amount of cans of clams you are using
Heat up water for pasta and cook according to package directions.
While the water is heating up for your pasta, set your skillet to medium and add butter and olive oil. Once the butter is melted, add garlic and chilies, stir, and continue heating for about 3 minutes.
Add clams with all their juices, ¼ ts salt, and ¼ ts pepper. Bring to the boil, then reduce to a low simmer until your pasta is ready.
Just before draining your pasta at the end of the pasta cooking time, reserve 1 cup of pasta cooking water. Then drain your pasta, and add to the clam sauce. Stir well, and add additional salt and pepper to taste. Add a bit of reserved pasta water if the pasta is too dry for your liking (you may not need this step). This will loosen up the pasta and make it silky smooth. Add little by little until you are happy. If the pasta is too saucy, cover the skillet, remove from the heat and let it sit for about 5 minutes to allow to thicken a bit.
Serve up mounds of the linguine with clam sauce on your serving dishes, and garnish with parsley and plenty of parmesan cheese!
Top this linguine with clam sauce with a generous amount of parmesan, if desired. Try a wine from the Campania region of Italy with this dish, such as Taurasi (red), or Fiano di Avellino (white) with this dish and enjoy a taste of Southern Italy!