Prawn Scampi, Linguine with Clam Sauce and Garlic Bread

Ingredients

• 1 lb Linguine
• 1 tbsp Salt (for pasta water)
• 0.25 cup Extra Virgin Olive Oil
• 6 clove Garlic (thinly sliced)
• 0.5 tsp Red Pepper Flakes (or more, to taste)
• 0.5 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 can Canned Chopped Clams (10 oz cans, drained with juice reserved)
• 1 cup Reserved Clam Juice (from the canned clams)
• 0.25 cup Fresh Parsley (chopped, plus more for garnish)
• 2 tbsp Unsalted Butter (optional, for a richer sauce)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Cook the linguine in a large pot of generously salted boiling water according to package directions until al dente (about 8-10 minutes). Before draining, reserve at least 1 cup of the starchy pasta water.

2. 2

   While the pasta is cooking, begin the sauce. In a large skillet or Dutch oven over medium heat, warm the olive oil. Add the sliced garlic and red pepper flakes. Cook, stirring constantly, for 1-2 minutes until the garlic is fragrant and just beginning to turn a pale golden color. Be careful not to let it brown or it will become bitter.

3. 3

   Carefully pour the white wine into the skillet to deglaze the pan. Increase the heat to medium-high and bring to a simmer. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the wine has reduced by about half.

4. 4

   Stir in the reserved clam juice. Bring the sauce back to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld and the sauce to reduce slightly.

5. 5

   Reduce the heat to low. Stir in the drained chopped clams, most of the fresh parsley, and the optional butter. Cook for only 1 minute, just until the clams are heated through. Overcooking will make them tough.

6. 6

   Add the drained linguine directly to the skillet with the sauce. Toss vigorously for about 1-2 minutes to combine. If the sauce looks dry, add a splash of the reserved pasta water at a time until it reaches a silky, coating consistency. The starch in the water helps emulsify the sauce.

Ingredients

• 1 pcs baguette (About 16-18 inches long)
• 0.5 cup unsalted butter (Softened to room temperature)
• 5 pcs garlic (cloves, freshly minced)
• 2 tbsp Fresh Parsley (Finely chopped)
• 2 tbsp parsley (fresh, finely chopped)
• 0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare Oven and Bread

   • Preheat your oven to 400°F (200°C).
   • Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2. 2

   Create the Garlic Butter Spread

   • In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
   • If using, stir in the grated Parmesan cheese.
   • Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3. 3

   Assemble the Garlic Bread

   • Place the bread slices on a large baking sheet, arranging them in a single layer.
   • Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4. 4

   Bake to Golden Perfection

   • Place the baking sheet in the preheated oven.
   • Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
   • For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5. 5

   Serve Warm

   • Remove the garlic bread from the oven.
   • Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.