Linguine with Razor Clams in a Basque Style
|1 lb cleaned razor clams||3 tbsp butter|
|1 cup white wine||3 tbsp lemon juice|
|3 cloves garlic||Pasta for four, cooked and still hot|
|3 shallots, finely diced||1/4 cup Parsley, chopped|
|2 tbsp olive oil||1 cup finely grated Parmesan Cheese|
Cut the razor clams into strips about 1/4" wide, so they form small bite sized pieces and set them aside for the moment. Heat a large frying pan. When the pan is hot add the oil and butter. When the butter is foamy add the paprika and shallots. Saute the shallots until they are translucent and then add the garlic and continue until the garlic is fragrant. Add the wine and reduce until the liquid has the consistency of warm honey. Add the razor clams and saute, stirring frequently for 2 minutes and turn off the heat. Add the lemon juice and stir the mixture to blend the lemon juice in. Put the pasta in a bowl and add the razor clam mixture on top. Add 1/4 of the Parmesan cheese and combine. Slowly add the Parmesan cheese in 1/4 cup increments until fully clended and serve. For something different try it with a California Chardonnay.