Linguine with Clams and Olives

Serves 3-4

1/4 cup plus 1 teaspoon Kosher salt

1 pound linguine

2 tablespoon extra virgin olive oil

3 tablespoon unsalted butter, divided

1/4 cup minced shallots 

1 tablespoon sliced garlic

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

12 little neck clams, scrubbed clean  

3/4 cup dry white wine such as Pinot Grigio

1/4 cup freshly squeezed lemon juice

1 tablespoon lemon zest 

1/2 cup pitted Black Italian olives packed in oil, drained

1/4 cup chopped fresh parsley, plus 1 tablespoon

Parmigiano Reggiano cheese for topping

Bring a large pot of water to a boil. Add 1/4 cup kosher salt. Add the linguine and cook until 1 minute shy of al dente. Reserve 1/2 cup cooking liquid.

Meanwhile, heat the extra virgin olive oil and butter in a large sauté pan over medium-high heat. Add the shallots, garlic, 1 teaspoon kosher salt, freshly ground black pepper, and red pepper flakes and sauté for 1 minute. Add the clams and white wine, cover, and allow to seam for 6-8 minutes or until all the clams are open. 

Once all the clams have opened, remove the lid and add the remaining 1 tablespoon butter, lemon juice and lemon zest, olives, 1/4 cup parsley, and the drained pasta. Stir to combine and cook for 1-2 more minutes or until the pasta has absorbed the liquid in the sauté pan, slowly adding the reserved cooking liquid if it looks too dry. Remove from heat and top with the remaining 1 tablespoon of parsley. Grate the Parmigiano Reggiano directly on top of the pasta and serve hot.