White Wine Linguine and Clams

1: If using fresh clams, soak them in heavily salted water for at least 1 hour, changing the water a few times.

2: In a large skillet, add olive oil, butter, shallots, garlic, and salt. Cook over medium-high heat until beginning to caramelize (4-5 minutes).

3: Add lemon zest, lemon juice, Chardonnay, and clams. Toss to combine, cover with a lid, and cook over medium heat for 8-10 minutes.

4: Meanwhile, cook linguine in a pot of heavily salted water until very aldente. Strain and save a cup of starchy pasta water.

5: Discard any unopened clams and remove the meat from the shells from about 2/3 of the clams.

6: Add aldente linguine and a splash of pasta water into the clam sauce. Finish cooking over medium heat for about 5 minutes.

7: Serve with a glass of Chardonnay and enjoy!