Linguine a Olio, Calabria Peppers, Breaded Half-Shell Clams

 
Clams Linguine Aglio

Pair With

Nº 19

Chardonnay

FLAVOR PROFILE 

spicy, ocean salt, buttery

TIME TO EXECUTE 

30 minutes

INGREDIENTS

25 little neck clams

1 ½ cups Panko breadcrumbs

½ stick butter (unsalted, melted)

2 bunch parsley (chopped)

1 Lb. linguine

6 cloves garlic (chopped)

5 Calabria peppers (chopped)

⅓ cup olive oil

20 basil leaves (chopped)

salt and pepper

 

DIRECTIONS

Bring a pot of water to the boil and season with salt.  Place clams inside and remove into an ice bath just as they start to open.  Cool completely.

Pry open the shells and remove one side.  Mix next 2 ingredients together and half the parsley.  Season with salt and pepper to taste.  Cover each clam completely with mixture.  Set aside.

In the same pot of water, place pasta and cook until al dente, around 8-10 minutes.

In a large pot heated to medium high heat, sauce garlic, chile, and olive oil seasoned with salt and pepper until garlic just starts to brown.  Toss in other half of parsley and basil. Pull off the heat. 

When pasta is ready, add a touch of water to the pot and then the pasta.  Mix together off the heat until a sauce is formed.  Add a touch more water if too oily.

Under a broiler, place the clams underneath and crisp the breadcrumb clams on low setting.  Serve alongside pasta.