Bastard Linguine & Clams
Why make three dishes when you can make 1? This dish is the equivalent to Linguine & Clams marrying Cacio e Pepe and having an affair with Mac & Cheese. It’s. Just. Perfection. This is what 2017 was made of.
1 lb. linguine pasta, cooked until al dente with 1/2 cup pasta water reserved
1 dozen little neck clams, scrubbed and cleaned
3 cloves garlic, smashed and divided
2 tablespoons butter, divided
White wine, just enough to drown the clams and sip
1/4 cup extra virgin olive oil
1 tablespoon cracked black pepper
1 serrano chili, sliced
1 cup sharp white cheddar
1 cup parmesan cheese
In a small pan add clams, 1 clove garlic, 1 tablespoon butter and wine. Bring to a simmer over medium heat and cook until all clams are opened. Remove clams and save clam juice.
In a large skillet heat olive oil over medium heat and toast remaining 2 cloves of garlic, black pepper and serrano, just until fragrant – you will smell it!
Remove from heat, add pasta, followed by cheeses and pasta water + clam juice. Toss! Season with more of everything. Pasta is an art, taste and see.
Top with clams and enjoy while hot.