Linguine with Clam Sauce

Ingredients:

• Clams 4 6.5 oz cans minced or chopped

• Butter, 4 tbsp

• Garlic, 1 tbsp chopped, minced or puree

• Parsley, 1 tbsp

• Parmesan cheese, ¼ cup grated

• Salt and pepper to taste

• Linguine, 1 lb

Directions:

1. In a large stockpot, cook pasta al dente in heavily salted water. Reserve 1-2 cups of pasta water for use later.

2. Strain clams from juice into a small saucepan and heat the juice over low heat. Rinse clams to remove any dirt and grit. In a large saute pan over medium heat, melt a tablespoon of butter and add the garlic. Heat garlic until fragrant and add the clams. Season with salt and pepper and saute for 2-3 minutes.

3. Start adding the heated clam juice a bit at a time, maintaining a simmer throughout, reducing the sauce over time. Add another tablespoon of butter and 2 tbsp of pasta water halfway through adding the clam juice. Do this again when the clam juice is nearly fully added and add about a third of the parmesan cheese. Add the rest of the clam juice, a few more shakes of pepper and taste for salt levels, adding a bit more if needed. Simmer for a few more minutes until sauce reaches desired consistency.

4. Add cooked pasta to sauce and toss to coat. Add the remainder of the parmesan and toss to incorporate into the sauce. If at this point the pasta is too thick, add a bit more of the pasta water to loosen it up. Plate up, sprinkling additional parsley and/or parmesan if desired.