Source: Recipe from our favorite restaurant (Black Eye Susan) discovered during our honeymoon in Nantucket, MA.
PREP TIME:
30 minutes
SERVES:
4
TOTAL COOKING TIME:
20 minutes
INGREDIENTS
- 1 lb linguine noodles
- 2 tbsp extra virgin olive oil
- 3/4 tsp lemon infused sea salt
- 2 lbs littleneck clams, cleaned and scrubbed
- 2 tbsp fresh garlic, minced
- 2 large shallot onions, coarsely chopped
- 4 tbsp salted butter
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup white wine (Sauvignon Blanc)
- 1 cup clam juice (Bar Harbor)
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, minced
- 1/4 tsp red pepper flakes
- Pinch of chopped scallion
DIRECTIONS
- 1.In large pot over high heat, add the linguine and cook according to the package directions until just shy of al dente. Drain the linguine. Set aside.
- 2.In a very large sauté pan over medium-high heat, heat the olive oil until hot. Add the shallots and garlic and sauté until just golden.
- 3.Add white wine, ¾ teaspoon lemon salt, clams, and ¼ cup of the basil. Add clams and bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- 4.Slowly add linguine pasta to the sauté pan with the clams. Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Add clam juice to keep pasta moist.
- 5.Remove the pan from the heat. Add the butter, lemon zest, lemon juice, red pepper flakes and minced parsley. Taste and adjust the seasoning with more lemon salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve hot. Sprinkle chopped scallion on top as garnish.