Linguine and Clams with Spicy Breadcrumbs
Servings: 4
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Ingredients
- 1 Tribeca Oven French Baguette
- 1/4 cup Olive Oil divided
- 2 tsp Crushed Calabrian Chili Peppers
- 1 lb. Dry Linguine Pasta
- 2 cloves Garlic thinly sliced
- 2 Shallots fi nely chopped
- 1 cup Dry White Wine
- 1/2 tsp Crushed Red Pepper Flakes
- 2 lbs Littleneck Clams cleaned
- Salt & Pepper to taste
- 1/4 cup Unsalted Butter
- 1/4 cup Fresh Parsely chopped
- 2 tsp Lemon Juice
- 1 tsp Lemon Zest
Instructions
- Cut Tribeca Oven French Baguette into 1-inch pieces. Arrange the bread pieces in an even layer on a rimmed baking sheet. Bake in a convection oven at 325℉ for 18-25 minutes, until bread is crisp and light golden-brown. Allow to cool completely at room temperature.
- Place the bread in the bowl of a food processor. Pulse, until reduced to a small crumb. Store half the breadcrumbs in an airtight container to use in another preparation.
- In a large skillet, combine the remaining breadcrumbs, 2 tsp oil and calabrian chili over medium-high heat. Cook, stirring frequently, until golden-brown, about 3-4 minutes. Set aside.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Drain.
- Heat remaining oil in a large skillet over medium heat. Add the garlic and shallots and cook until tender and fragrant, about 1 minute. Stir in the wine and crushed red pepper fl akes. Add the clams and season with salt and pepper. Cover with lid and simmer until clams open, about 6-8 minutes. Discard any unopened clams.
- Add the pasta to the skillet with clams. Stir in butter, parsley, lemon juice and lemon zest, and cook until butter is melted and forms a thin sauce that coats the pasta, about 1-2 minutes. Garnish with the breadcrumb mixture and serve.