Linguine with Clams in a White Wine Garlic Sauce

Growing up, every time my family would go out to eat, it seems we would always order Ameijoas á Bolhão Pato a.k.a Clams in a White Wine Garlic Sauce sans linguine as an appetizer (this is a quintessential Portuguese dish). The sauce would then be eaten with a delicious soft Portuguese roll. However, one day my Italian grandma told all of us at the table that this same sauce is great on pasta and that in Italy, thats how it's done. She said it's called Linguine alle Vongole. So whichever way you like it, here's how its done:


Ingredients
1 lb of Manilla or Little Neck Clams.
½ lb of Linguini
2 to 3 Tbsp of Extra Virgin Olive Oil
3 Cloves of Garlic, sliced
¼ Cup of White Wine
1 Tbsp Fresh Chopped Italian Parsley
1 Tbsp of Butter
Salt and Pepper, to taste


Preparation
1) Scrub the clams very, very well under cold running water with a stiff brush. Place the clams in a large bowl and cover with cold water. Let the clams soak for about 30 minutes.
2) Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
3) In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot, (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ½ cup and store the rest into a container and store in the freezer. (This clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood)
4) In a large sauté pan with high sides over medium high heat, sauté the garlic and parsley in the olive oil until fragrant and lightly browned.
5) Add the wine and clam juice and cook for a couple minutes.
6) Add the clams and butter to the wine mixture. Cover and cook for about a minute wile you drain your linguine.
7) Season with salt and pepper and add the parsley. Add the pasta and toss well to combine. Tumble the pasta onto a large plate and enjoy!


Mangia Bene!