~5 oz dry linguine or other pasta (⅓ to ½ of a package.
~ 3 Tbsp Olive oil
pinch chili flakes
~ 2 cloves minced garlic
~ ¼-½ cupwhite wine
1 can clams in juice (preferably chopped)
~2T Bobbie's Boat Sauce, Marinara Edition (spicy works too!)
~ 1T cold butter
black pepper & salt to taste
Parmesan cheese (optional)
Bring a pot of salted water to boil, and prep other ingredients while it's heating. The sauce can come together in the time it takes for your pasta to cook.
While pasta is cooking, heat up a large skillet and add enough olive oil to amply cover the bottom.
When hot, add a pinch of chili flake and garlic. Let garlic saute, keeping it from browning. Add a few glugs of white wine and then the strained juice from the clams. Cook on high heat for a minute or two, then add a few squeezes of Boat Sauce Marinara. Continue to cook liquid down. If it's too thick and reduced before the pasta is done, turn the heat off and sit tight for the final minute. You can always add a splash of pasta water to keep from reducing too much.
About one minute before pasta is done, add a knob of cold butter to the pan sauce, letting it melt and enrich the sauce.
Instead of straining the pasta with a colander, use a pair of tongs to retrieve cooked pasta and deposit straight into the saute pan, now at a medium to high heat. With a ladle, pour a few ounces of pasta water in the pan, and use heat and liquid to get the sauce to extravagantly cling to the pasta. Add fresh lemon and parsley before serving. I find it extremely difficult to eat pasta without cheese, but I tend to break tradition for this dish, it doesn't need anything else.