- 1 package whole grain linguini (8 ounces), cooked according to package directions
- 2 dozen littleneck clams (may substitute canned or thawed frozen clams)
- 1/2 cup fish stock
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and minced
- 3 shallots, peeled and minced
- 1/3 cup dry white wine
- 2 bay leaves
- 1 tablespoon grass-fed butter
- Freshly ground black pepper
- A squeeze of fresh lemon juice
- 1 tablespoon parsley, minced
- If using fresh clams: Clean clams and soak in cold salted water. Change the water 1-2 times over a 2-3 hour period (clams should release sand during this time). Discard soaking water.
Put fish stock and whole clams in a deep frying pan and bring to a boil. Cover and cook 4-7 minutes. Clams will open when they are done.
- Remove clams from the pan and set aside.
- Strain the liquid from the pan to remove any sand particles. Reserve this liquid.
- In a sauté pan, cook garlic and shallots in olive oil until translucent. Add wine and bay leaves and cook 2-3 minutes.
- Add reserved cooking liquid and butter. Cook until reduced by 1/3 (about 6-7 minutes). Add clams and season with freshly ground black pepper and a squeeze of lemon.
- Top cooked linguini with clams and juice from the pan. Garnish with freshly minced parsley.