LINGUINI WITH COCKLES (CLAMS)

Place the clams in a large bowl and cover them with cold water. Let them sit for 1 hour to release any sand and scrub the shells with a vegetable brush to remove any debris on them.  If the water is very cloudy or dirty, rinse as many times as needed until is clear.

Heat the olive oil and butter in a large, deep skillet over medium high heat.  Add the onions and garlic and cook, stirring occasionally, for 2-3 minutes until soft and fragrant.  Add the Italian seasoning, salt, and pepper to the pan and stir to combine.  Add the can of clams (secret ingredient!) including the juices.  Note – This is optional but adds great ‘clammy’ flavor to the sauce.

Drain your cockles (whole clams) from the water they were soaking in and add them to the pan.  Add the white wine and bring to a boil.  Toss to coat.  Cover the pan and cook for 3-5 minutes, shaking the pan occasionally, until the clams are all opened.  Remove the clams to a bowl using a spider or slotted spoon.

Add ½ cup of the reserved cooking liquid to the pan and bring the sauce to a boil.  Add the pasta to the pan along with the remaining 4 tablespoons of cold butter.  Cook, stirring the pasta vigorously, into the sauce with tongs until the butter has all melted into the pasta.

Add the parsley to the pan and continue stirring letting the sauce coat the pasta.  Dissolve the cornstarch in the remaining ½ cup of pasta water and add it to the pan. Cook, stirring, for 2-3 minutes more until the sauce is thickened and glossy.  Add the clams back to the pan and toss, toss, toss.  Squeeze in the lemon juice and toss again.  DEVOUR!!

*Cockles are very small sweet clams.  You could also use littlenecks, Manila, or other small clam varieties for this sauce.  Note – if you are using a larger clam such as a cherrystone, they could be shelled and chopped before cooking or they will be tough to chew.  If you are using chopped clams (no shells), you will need about 1 pound for this recipe.