1 pound dry linguine
10 cloves garlic or 1 small head, thinly sliced
6 tablespoons ENZO Medium olive oil, as needed
1 medium shallot, very finely minced
2 tablespoons ENZO'S TABLE Fresno Chili Jam
2 pounds little neck clams, scrubbed
1/2 cup dry white wine
1/2 bunch parsley, minced
kosher salt, to taste
1.Set water in a large stock pot to boil. Heat ¼ cup oil in a very large saute pan or dutch oven over medium heat.
2.Cook garlic and shallot, stirring often, until softened, about 2 to 3 minutes. Add Fresno Chili Jam and stir until aromatic, about 1 minute. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot.
3.Generously salt boiling water and add linguine, stirring occasionally until al dente. Add clams to saute pan and toss to combine. Cover and cook until clams are open, about 5 to 7 minutes.
4.Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point).
5.Set aside about 2 cups of pasta water before draining cooked pasta. Toss pasta in garlic, shallot, chili jam, white wine and clam juice. Add pasta water as necessary to loosen and coat the pasta.
6.Place cooked, sauced pasta in a serving platter and top with clams.
7.Drizzle with remaining olive oil and parsley. Serve immediately.