LINGUINE WITH CLAM SAUCE - Recipe by Koji Cooks

LINGUINE WITH CLAM SAUCE

This is a light, clear sauce with fresh tomato pieces. Use littleneck or manila clams, or opt for chopped frozen clams if fresh ones aren't available.

LINGUINE WITH CLAM SAUCE - Recipe (serves 4)

Cook 1 pound of imported linguine until al dente, keeping 1 cup of the pasta cooking water aside, and let the linguine sit at room temperature.

SAUCE

4 tablespoons butter

1/2 cup diced yellow onion

3 tablespoons minced garlic

1.5 tablespoons flour

1 cup of white wine

1 cup reserved pasta cooking water

1/2 cup chopped parsley + 2 tablespoons to garnish

1.5 cups diced fresh Roma tomatoes

1 teaspoon kosher salt

1 teaspoon sugar

1/2 chili flakes - optional

juice and zest from half a lemon

32 washed small clams

CHEESE

1 cup freshly grated parmesan - divided

METHOD

Heat a large saucepan over medium-high heat, add the butter and melt it, then add the onion and sauté for 3 minutes. Add the flour and stir for 2 minutes, turning down the heat if needed. Still on medium-high, add the wine and pasta cooking water, bring to a boil, stir, and reduce by 1/4. Add the remaining sauce ingredients and the clams, cover until the clams open. Stir in the linguine and 1/2 of the Parmesan. When it is good and hot, serve topped with the remaining Parmesan and parsley.