Linguine with Clams and Artichoke Hearts

I love this time of the year! The weather cools down and holidays are near. This weekend we took a nature cruise through Desert Belle at Saguaro Lake. Scenery was beautiful and the weather was perfect. After the cruise, I made a quick and delicious dinner: Linguine with Clams and Artichoke Hearts. Perfect ending to a lovely day. 

Happy Monday!   

Ingredients:

~3/4 lb linguine

~2 tablespoon extra virgin oil

~2 tablespoon unsalted butter 

~1 minced shallots

~5 minced garlic cloves

~1 teaspoon red pepper flakes 

~1/2 cup dry white wine 

~ juice of 1 lemon 

~1/2 can (15oz) artichoke hearts

~1 lb clams

~kosher salt and freshly ground pepper 

Directions:

Fill a large pot with water and place over high heat. When the water is boiling, add a generous amount of salt and add pasta. Cook pasta according to package directions. Reserve 1 cup of pasta water.

Heat a large pan with butter and oil over medium heat. Add shallots, garlic cloves, and red pepper flakes. Saute until garlic is fragrant. Add wine and lemon. Cook for 2 minutes. Add clams and artichoke hearts. Cover until the clams open, about 10 minutes. Toss with linguine and add pasta water if more "sauce" is needed. Serve and enjoy.