Pasta alle vongole | Hi hello

A recipe by Jean-François Plante.

• 2 cans of small clams
• 330g linguine
• 4 tbsp. tablespoon extra virgin olive oil
• 2 small French shallots, finely chopped
• 3 garlic cloves, roughly chopped
• 4 tbsp. lemon juice
• 250 ml (1 cup) dry white wine
• 5 c. butter
• 60 ml (1⁄4 cup) 35% cream
• A small pinch of good saffron (optional, but so tasty!)
• 1 or 2 small pinches of crushed chili (optional)
• Salt and ground pepper to taste
• 4 to 6 tbsp. tablespoon chopped flat-leaf parsley
• 2 tbsp. finely chopped fresh basil
• Fresh grated parmesan to taste
• Organic or blanched lemon zest, to taste

1. Separate the clams from their juice and reserve both.
2. Cook the pasta al dente in salt water. Meanwhile, sweat the shallots and garlic in 2 tbsp. tablespoons olive oil over medium heat (about 3 minutes.) Then season with salt and ground pepper to taste.
3. Deglaze with the lemon juice and reduce until almost dry. Then, deglaze with the white wine and reduce by half (about 2 minutes).
4. Moisten with clam juice and reduce by half (about 3 minutes).
5. Then add the butter and melt it while whisking a little. Add the cream, saffron and crushed chili and heat for 2 minutes.
6. Add the reserved clams and fresh herbs, then mix gently while heating a little longer (about 2 minutes). Drain the pasta and set aside in the pan. Reserve a little cooking water.
7. Add the remaining olive oil to the pasta, tossing gently. Add the sauce and toss gently again. Salt and pepper from the mill to taste. Add a little pasta juice, if desired.
8. Serve in four deep bowls, then garnish with grated parmesan and lemon zest to taste.