Linguine with Clams
4 Cups water
1 lb. Dry linguine 10 Cloves garlic or 1 small head, thinly sliced
6 Tbsp. ENZO Organic Extra Virgin Olive Oil - Medium, as needed
1 Medium shallot, very finely minced
2 Tbsp. ENZO’S TABLE Fresno Chili Jam
2 lb. Little neck clams, scrubbed
½ Cup Dry white wine
½ Bunch parsley, minced Kosher salt, to taste
Set water in a large stock pot to boil. Heat ¼ cup oil in a very large sauté pan or Dutch oven over medium heat.
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.
Generously salt boiling water and add linguine, stirring occasionally until al dente. Add clams to sauté pan and toss to combine. Cover and cook until clams are open, about 5-7 minutes.
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).
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. Place cooked, sauced pasta in a serving platter and top with clams. Drizzle with remaining olive oil and parsley and serve immediately.