Easy Clams with Linguine

Ingredients

• 2 pounds Clams
• 1 Tablespoon Sea Salt ( To Soak The Clams In)
• 1 pound Linguine
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil Or Butter
• 1/2 whole Large Onion
• Chopped Fine
• 4 cloves Garlic - Crushed Or Chopped
• 1 pinch Red Pepper Flakes
• Adjust According To Taste
• 1 cup White Wine
• (Chardonnay Or Pinot Grigio Work Well)
• 1/4 teaspoons Sea Salt
• 1 bunch Parsley
• Chopped
• 1 whole Lemon
• Juiced
• 1 whole Lemon
• Sliced
• For Garnish
• 1 cup Parmigiano-Reggiano
• Grated

Instructions

1. Take a large bowl and fill it with water, add the 1 tablespoon sea salt and stir to dissolve.
2. Add clams and allow them to sit in the refrigerator for a few hours so the clams will release the silt and sand.
3. When you are ready to start... Place a large pot on the stove, fill with water and bring to boil.
4. Salt water well.
5. Cook pasta in water until 1 minute short of al dente (according to package instructions for al dente).
6. Reserve 3 cups cooked pasta water for sauce.
7. Mean while...
8. In a large pan add butter and olive oil.
9. Heat over medium high heat until hot and add onion.
10. Saute until onion is caramelized.
11. Add garlic and red pepper flakes and cook about 2 minutes until garlic is fragrant be careful not to burn the garlic.
12. Add white wine and reduce about 2 minutes.
13. Add salt and clams (drain the water off first), toss to coat.
14. Add pasta and 2 cups reserved pasta water.
15. Cover and cook about 3 to 4 minutes until all the clams have opened, if 1 or 2 clams are left unopened discard them and do not eat those.
16. At this point if the pasta has absorbed too much water add more pasta water as needed, to moisten the pasta.
17. Add parsley and lemon juice, toss to serve.
18. Garnish with lemon slices and parmigiano reggiano.