Linguini and Clams In A White Wine Garlic Sauce
2 shallots, sliced
5 garlic cloves, minced
10 1/2 pounds clams, cleaned
2 teaspoons unsalted butter
1 lemon, zested, for garnish
1/2 cup Parmigiano-Reggiano (optional)
Heat a large pot of water on the stove for the pasta.
In a large saute pan, heat olive oil. Add shallots and garlic. cook until soft, be sure not to burn garlic(about 3 min.).Add the clams and the wine, and cover and simmer for 7 minutes or until clams have opened. Add in 2T. parsley, and whisk in butter till sauce appears thicken. Add fresh pasta to boiling water and cook for about 3 to 4 mintues. Drain. Place pasta on a large platter and pour clam sauce over pasta. Zest lemon over pasta and garnish with lemon slices and the rest of the parsley! Grate fresh Parmigiano on pasta and serve immediately! Enjoy!