24 Little Neck clams
1/4 cup white wine
1/4 cup chicken stock
4 tbsp salted butter
1/2 tbsp salt
1 tsp freshly ground black pepper
1 tsp red pepper flakes
2 cloves of garlic
Juice of 1 lemon
1 pound of linguine
It a dutch oven, On medium heat, melt down the butter. Then, lightly smash the garlic and add to the butter along with the salt, pepper and red pepper flakes. Cook this together for about 1 minute, then add the chicken stock, white wine and juice of one lemon. Allow this to cook for about 1-2 minutes until boiling. Rinse the clams shells to remove any sand before adding them to the pot. Place lid on and cook until clam shall opens (approx. 5-7 minutes). Discard any clams that did not open. Remove the clams from the pot and cook the remaining liquid for 5 more minutes. Then, strain the stock through a fine strainer to remove any sand that may have settled to the bottom. When the clams cool, remove them from the shells, leaving a few in the shell for garnish on top of the finished pasta dish. Boil one pound of linguine. When the linguine is done, toss the shelled clams together with the pasta and stock. Plate and add remaining shelled clams, sprinkle with fresh chopped parsley.
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