# clam linguine

# ingredients

• 2 cans chopped clams (separate clams from juice)
• 2 tbsp finely diced salami
• 4 shallots, minced
• 6 cloves garlic
• 1/2 cup white wine
• 1 box (12 oz) linguine
• 1 package arugula (chopped)
• 1/2 bunch italian parsely (chopped)
• 1 tsp aleppo pepper flakes
• parmigiano reggiano

# directions

• Bring a pot of water to a boil.
• In a dutch oven, add 1 tbsp olive oil and cook salami over medium heat until deeply browned. The browner the salami, the better the dish will turn out.
• Add the shallots and some salt, cooking until translucent (about 2 minutes).
• Add the garlic and chile, cooking for 30s.
• Add the clam juice and white wine, and 1/3 of the parsley.
• Meanwhile, the water should be boiling. Add a ton of salt to the boiling water, and add the pasta. Cook the pasta until a minute before al dente.
• Reduce the sauce by 2/3, then add the drained pasta, chopped arugula, and 1/3 of the parsely.
• Finish cooking the pasta in the sauce for an additional 2-3 min, or until all of the liquid has been absorbed.
• Add the remaining 1/3 of the parsely, and grate in a fair amount of parmigiano regiano.
• Serve in a warm bowl, covering generously with parmigiano reggiano.