spicy linguine with clams

Last night we had the best seafood pasta I have ever had. My mother-in-law used Giada de Laurentis' Spicy Linguine with Clams recipe and it was good enough to make me wish I lived on the beach all year long. Here are the ingredients with our adaptations:

• 1 pound linguine pasta
• 2 tablespoons unsalted butter, at room temperature
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

Sauce:

• 3 tablespoons olive oil
• 2 large or 4 small shallots, sliced (The store was out of shallots so we improvised with a white onion)
• Kosher salt, for seasoning, plus 2 teaspoons
• Freshly ground black pepper, for seasoning, plus 1 teaspoon
• 3 cloves garlic, minced
• 1 cup white wine (recommended: Pinot Grigio)
• 1 cup vegetable broth
• 1/2 teaspoon crushed red pepper flakes
• 12 littleneck clams, cleaned (For the 6 of us, we cooked 36 clams)
• 12 mussels, cleaned (We didn't add mussels, but I'd love to try this in the future!)

You can find the full recipe here. Even without fresh clams, the spicy linguine should be a summer staple. I can't wait to try this out again back home for our friends!

xoxo

// Photo from My Life in Food //