Spicy Linguine with Clams

Recently I am suddenly into eating and cooking my own pasta. I don't really fancy tomato base pasta. And I must say I am not a good cook in cooking pasta too. But watching cooking cooking shows on Food network channel really spurs me to try cooking one myself. I have posted a creamy sauce pasta previously and this time round Giada's cooking shows prompted me to cook one of her pasta recipe.

This is not a creamy pasta recipe. But I like the white wine, seafood, garlic and butter combination. I have make some changes to the recipe. Instead of vegetable broth, I have added clam juice. And I have added more garlic and lemon juice in it too. Oh as I have lot's of chilli in my fridge I have used ones instead of red pepper flakes.

(Adapted from Giada's Spicy linguine with clams and mussels)

Ingredients:

1  Linguine pasta for 2

2  2 tablespoons unsalted butter, at room temperature

3  1/4 cup chopped fresh flat-leaf parsley

4  Salt and freshly ground black pepper

Sauce:

1  3 tablespoons olive oil

2  2 large or 4 small shallots, sliced

3  Salt, for seasoning, plus 2 teaspoons

4  Freshly ground black pepper, for seasoning, plus 1 teaspoon

5  4 cloves garlic, minced

6  1 cup white wine (recommended: Pinot Grigio)

7  1 cup vegetable broth (I use clam juice instead) 

8  1/2 teaspoon crushed red pepper flakes (I use 1 red chilli chopped)

9  Clams, cleaned

10 Juice of 1 lemon

Directions

Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.

Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the clam juice, chillis and clams. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish. Add in the lemon juice and stir well.

Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.