Pasta alle Vongole (Pasta w/Clams)

So to continue on the kids choosing dinner, we have again chosen shellfish. This time the kids chose clams.  Again, they love to eat the shellfish.

Here are the ingredients:
8 ounces uncooked linguine (or spaghetti)
3 cloves garlic, minced
2 tablespoons olive oil
1 bottle (8 ounce size) clam juice (or fish stock)
1/2 teaspoon dried chili flakes  (more or less depending on if you like heat.  I add to my own bowl because the kids aren't fans of super spicy)
1½ pounds clams, scrubbed- REALLY scrub them or the sauce is gritty
1/2 cup dry white wine
1/2 cup chopped fresh parsley
14 1/2 ounces whole tomatoes, undrained and chopped  (I cheated and used a can of diced)
2 teaspoons fresh lemon juice
1 tablespoon butter or margarine (optional)

Directions:
Sauce: in a large skillet, heat olive oil on medium heat. Add minced garlic and saute for 1 to 2 minutes. Next, add chopped tomatoes and cook for 5 minutes. Shkiaff in chili flakes, white wine and clam stock and cook until the mixture reduces by half, about 5-8 minutes.

Stir in clams, cook until they open (throw out ones that don't) about 3-5 minutes. 

 

Pasta: Bring a pot of water to a boil. Add a teaspoon of oil to water and a pinch of salt. Throw in 8 ounces  of  linguine pasta and cook until al dente. Strain.

In a large serving bowl toss pasta with 1-tablespoon butter, then with clam sauce, chopped parsley, salt and pepper until combined. Serve immediately. (You may find it easier to remove clams when mixing pasta… if you’re a newrd.).

And of course, if you need proof, here are the boys enjoying them!

YUM!!!!