Good job Matt.
This is more of a clam sauce
I'll skip the boiling of the water for the pasta, etc.... I figure "most" know how to do that.
1 Pound of Linguini
1/2 stick salted butter (more or less, I just hack)
Extra Virgin OO
1 Cup white wine
2 dozen fresh clams in shell (not little ones)
3 cans of chopped clams (normal tuna sized cans) with juice - that's the flavor
Fresh parsley cut up into smaller bits
7-8 cloves of Garlic (I use a lot)
Italian Bread (you'll want to lap up the juice later
) - Mine makes a lot of juice
You can throw in a few lobster parts too and it's great.
I will try to be precise, but I do it so quick, it's hard to remember everything at the keyboard here, but I made it last night so I think I'm good.
Large wide sauce pan or any big soup pot
Heat a good amount of olive oil ( I probably use 3/4 of a cup, but I just pour it in). Low heat obviously.
Put in garlic (I chop the garlic bigger, not thicker, just longer when I do this vs. my pasta sauce, I like big slim garlic pieces with the clam sauce), chopped parsley, simmer for 2-3 minutes low heat - don't brown garlic - you want it soft and white, not darker or hardened, then add in cup of white wine and the butter. heating the parsley with the garlic really gives this a nice flavor vs. "tossing in" parsley and it smells great when doing it. Heat for another 2-3 minutes or use your judgement. You can only screw that part up by cooking too long.
Put in the 3 cans of clams with the juice and the 2 dozen shelled clams.
Cover and simmer for 10 minutes or until the fresh clams open (I'll move the clams around every few minutes or so and re-cover). Turn off heat and let sit for another 3 minutes, half covered to let some of the hot air out. Let the mixture come together. I try to perfectly time the removing of the pasta from the water now.
The key to remember is that clams cook super quick and the chopped clams are already cooked, so don't heat too long.
I put a cup of so of the juice over the linguini with some of the chopped clams to mix in some flavor and to keep the pasta from sticking, but don't pour too much. I then pour the entire sauce mixture into a separate bowl for the table, with a big serving spoon. This way we have a big bowl of the juice and fresh clams to spoon over our pasta throughout the meal.
I also like to just pick on the clams anyway.
There are many ways to do this. I prefer to use good canned chopped clams, because the juice from them really makes it and the chopped clams are in every bite you take. Plus you have the whole clams and the shell to spoon up the juice if you want. If you do this right, you shouldn't need to add any salt or pepper, unless you are a salt addict.
Don't forget the Bread! You'll also be glad you cut the garlic bigger, patting the bread into the sauce with long thin garlic pieces sticking to the bread...yum.
Feeds 2 hungry people very well.