Linguine with Clams

Serves 4.

INGREDIENTS:

• 2 Tbsp Sea salt, plus more to season

• 500g Dried linguine

• 2 Tbsp Olive Oil, plus more for finishing

• 2 cloves Garlic, sliced

• Jarred clams

• 1/2 cup White wine

• 1/2 cup Chopped parsley or chives for garnish

• 1/4 cup Toasted breadcrumbs for garnish

• Few pinches Bottarga for garnish (optional)

DIRECTIONS:

1. Heat a large pot of water over high heat on the stove.

2. Once boiling, add sea salt and dried pasta and stir. Set a timer for the number of minutes indicated on the pasta bag!

3. Heat the oil in a large saute pan over medium heat. Add the garlic and heat until fragrant and golden brown. Add the clams (with their juices), along with the white wine, and let simmer for about a minute. Remove from the heat, until your pasta is cooked ‘al dente.’

4. Once the pasta is cooked, use tongs to lift the pasta into the saute pan with the clams and stir over medium heat, while adding some pasta water to create a loose and glossy sauce.

5. Remove from heat, taste and season with salt. Pour into serving dish and garnish with breadcrumbs, parsley or chives, and bottarga, if using.