Ingredients
choose the smallest ones available smashed soaked, drainedroughly torn
1 box linguine
1.5# manila clams
1/4c garlic
1/4c salt-packed capers
1 ea lemon zested
250 mL white wine
1 tsp chile flakes
1/4 c extra virgin olive oil
1 bu basil
Cooking Instructions
1. Scrub clams to remove any excess sand or dirt
2. In a saute pan, saute garlic with capers, lemon zest and chile flakes in olive oil
3. When garlic is tender, add white wine and reduce completely
4. Meanwhile, cook pasta according to package directions in salted boiling water
5. When pasta has almost completely cooked, add the clams to the saute pan and cook until they begin to open
6. Add drained pasta to saute pan and toss with the sauce and the clams.
7. Add basil and toss through several times to infuse the sauce with its flavor.
8. Serve in individual bowls, making sure that each one has at least 6 or 7 clams
9. Drizzle with more extra virgin olive oil
