Linguine with Clams

RECIPE

3 dozen littleneck clams

12 cloves garlic

1 TBSP olive oil

1 cup cubed pancetta

1 1/2 cup white wine

1 1/2 cup water

1 1/2 TSP crushed red pepper

Kosher salt (to taste)

2 TBSP chopped oregano

2 TBSP chopped parsley

1 cups grated Parmesan cheese (for topping)

DIRECTIONS

Start by boiling a large pot of water to boil your linguine noodles. cook until tender but still a little al dente for about 7-10 minutes occasionally stirring. Drain in a colander and get started on your clam sauce. In a large pan cook your cubed pancetta until crispy and thoroughly cooked. Discard the pancetta cubes keeping only the delicious cooking juices from the pancetta. We will use this to cook our garlic and herbs. While the skillet is still hot add in the chopped garlic and 1 tablespoon of olive oil let sauté and then add in your water. Drop your clean clams into the pan and cover for about 5-7 minutes until they open up. Discard any unopened clams. Before you cook the clams be sure to thoroughly scrub them to remove all the dirt and sand. Once the clams are open remove from heat and place them in a large bowl while you work on your clam sauce. Add in the white wine, red pepper flakes, salt, oregano, and parsley. Let reduce for about 2-5 minutes. Shellfish is naturally salty so be sure to add salt to taste so you don't over salt the clam sauce. Once the sauce is perfect add in the pasta and clams and toss together flavoring your noodles with that delicious clam sauce! Feel free to top it with more chopped parsley and Parmesan cheese.