Linguine in Clam Sauce

Linguine in Clam Sauce

Extra-virgin olive oil

9 cloves garlic, smashed
2 dozen littleneck clams, scrubbed under cold running water
2 Cans Beer (use something that you'd drink)
1 cup white wine (or clam juice)
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons unsalted butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Extra-virgin olive oil (high quality)

Directions

Put the clams in a LARGE bowl, pour beer overtop of clams and let them soak for 20-30 minutes.  This helps remove any grit that may be inside... Drain and rinse. 

Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown (Be very careful not to burn). When the garlic is golden brown and very aromatic, remove it and discard. Put clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid (BE CAREFUL... do NOT TO REDUCE TO MUCH... letting the liquid reduce to much could make it VERY SALTY). Let the clams cool slightly,  remove a dozen from their shells ~ mince & and reserve liquid. Discard the shells. Pour the cooking liquid into a measuring cup.

Bring a large pot of unsalted water to a boil over medium heat.

Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard.  Add the reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta!

While the clams are cooking, drop the linguine into the unsalted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.

Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of finishing oil. Toss or stir vigorously to combine.

Divide the pasta into serving dishes and garnish with the clams that are still in their shells... add shaved Parmigiano-Reggiano ONLY AFTER TASTING, if desired.