12 cherrystone clams, cleaned

½ cup clam juice

½ cup water

2 cloves garlic minced

4 tbsp preserved lemon butter, room temperature

¼ cup Romano cheese, micro planed

½ tsp Aleppo chili

2 tsp each chives, dill, parsley, chopped

¼ cup panko breadcrumbs

Spaghettini

1 lb linguine, cooked according to package instructions

4 tbsp butter

2 cloves garlic, minced

2 tbsp shallot, minced

each basil, parsley, chives, chopped

½ tsp chili flake

¼ cup clam juice

Touch of cream

romano cheese, microplaned

Preheat oven to 400 degree F

1. In a large saute pan over medium high add clam juice and water and heat until boiling. Add clams and cover with lid.

2. Steam clams until shells are open. Discard any that do not open. Save any remaining liquid. Remove clams from shells and chop.

3. Place clam meat in medium bowl. Add garlic, preserved lemon butter, romano cheese, chili, chives, dill, parsley, panko.

4. Stir until well combined and mixture holds together. It should be dry and chunky. Pack the mixture into empty clam shells, place on small sheet pan and bake 15 minutes or until bubbly.

5. Cook linguine according to package instructions. Drain. Set aside.
In a large saute pan over medium heat add butter, garlic and shallot. Saute 2 minutes. Add cooked linguine, basil, parsley, chives, chili flake, clam juice and touch of cream. Stir well to combine.

6. To serve place pasta on center of plate. Place 3 bubbly baked clams along side of pasta and top with a generous amount of romano cheese.

Ingredients