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Pasta: Boil a large pot of Sea Salted water. Cook pasta al dente (check the package for timing). Al dente means the pasta is still firm but cooked without having a raw inside. When cooked, drain and add cold water for the pasta to stop cooking until needed.
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Sauté on medium heat 2 tbsp butter, 2 tbsp parsley, ½ tsp pepper flakes, 1 heaping tbsp fresh ground black pepper, 5 cloves of garlic finely minced. Cook about 5 minutes until the garlic is golden brown.
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Add 1 cup of white wine. Add clams. Cover and cook on medium heat until clams have opened. Discard any clams that did not open.
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Cut Tuna into a ¼ inch medallions. Season with salt and pepper. Heat large pan with 2 tbsp butter and olive oil. Wait until oil and butter is bubbling and add tuna. Cook for about 3 minutes, turning once. Use a slotted spoon or tongs to remove cooked tuna.
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Add drained linguini to the clams, clam juice, 1 tbsp of butter, lemon zest and warm up until pasta is ready.
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Plate linguine and clams, add the Tuna on top, garnish with parsley.