We Call It Linguine With Clam Sauce, The Italians Call It...

Spaghetti Allo Scoglio.  I don't know about you, but that makes me want it even more.

Yes.  Linguine with Clam Sauce.  So classic. So everywhere. So...bad.  Allow me to be a little judgmental here.  You know that heaping pile of linguine dripping with chopped canned clams that shows up at all of the *best* Italian restaurants?  (You know there's a red and white checked tablecloth in there to help with the authenticity.)  Serve it with a loaf of garlic bread (made with garlic powder) and a Diet Coke and you've got yourself some dinner.  You know the meal.  You've ordered it.  In another life, I ordered it.  But now it's time to think about it.  Chopped can clams. Why?!  For heaven's sake! Why?!  Stick with me on this.  If you're already at the grocery store, in the chopped clams aisle, why not make a beeline for the fresh fish section?  You're already there!  Get the good stuff.  It's real. Say it with me.  Slowly now.  It's REAL.  REAL FOOD.  Say it often.  Say it out loud.  Now - let's cook with it.  (And if you do happen to have a can of chopped clams in your pantry and are ready to toss it.  Don't!  Do you know a little kitty that's been good?  Give it to them. Such a nice way to say "I love you kitty".)

Spaghetti Allo Sgoglio (Pasta with Clam Sauce)

3 lbs. fresh clams (the smallest you can find, Littleneck are perfect)
3/4 cup dry white wine
1 cup water
4 cloves garlic, chopped fine or crushed through a garlic press
1/4 cup extra virgin olive oil
Pinch of red chili pepper flakes (or to taste if you're feeling spicy!)
Salt and pepper
1 pound spaghetti or linguine
1 Tbsp. butter
1 Tbsp. parsley, chopped
Optional:
Fresh lemon juice and freshly grated parmesan cheese

Soak the clams in cold, salted water for at least 30 minutes.  Rinse & scrub under cold water.  (The salt helps draw the dirt out of the clams.  That's kind of awesome, yes?)  In a heavy, large pot, put the clams, 1 cup of water and 1/2 cup of the wine.  Cover and cook them over medium-high heat until the clams open.  Using a slotted spoon, immediately remove them from the hot liquid and put them in a large bowl.  Remove the clams from their shells.  Discard any clams that do not open up.  Strain the water/wine mixture using a paper towel into a medium-sized bowl and set both the clams and the liquid aside.

Have a large pot of salted, boiling water ready to go.  Put your pasta in the boiling water, stir, then start to make the sauce.  Cook the pasta to al dente. (Read the instructions on the pasta package for the right cooking time.  Please never over cook the pasta.)

In a large sauce pan, heat the olive oil to medium.  Add the garlic and chili pepper flakes.  When the garlic just begins to sizzle, add the clams and the remaining 1/4 cup of wine.  Cook over medium heat for one minute.  Season with salt and pepper.  Reduce the heat to very low. 

Transfer the al dente pasta to the sauce.  Add the reserved water/wine mixture and the 1 Tbsp of butter.  Finish the cooking process over a medium-low heat, always stirring, until the pasta is beautifully coated.  And though it's not traditional, if you'd like, finish with a squeeze of fresh lemon juice and a handful of parmesan cheese.  (Go ahead. I won't tell.)  Sprinkle with parsley on top.  And then?  Oh my goodness.  Pour yourself something delicious that once began as a grape.  Make a salad.  And have a fabulous dinner.