Chef Tim Love shares a recipe from his third venue in the Fort Worth Stockyards' Mule Alley -- Tannahills.2 tsp red chile flakes2 cups white wine5 tbsp gremolataPrepare your gremolata. In a fry pan over medium low heat, melt 1 tbsp butter. Once butter has melted and begins to foam, add 3 tbsp panko bread crumbs. Swirl and toss bread crumbs in pan to fully incorporate butter. Continue swirling regularly and allow breadcrumbs to toast to a light golden brown color, about 3-4 minutes.
Cover and steam clams until they open. Leave half of the clams in their shells and remove the other half from their shells. Stir pound of cooked linguine into sauce. Add clams back in and serve.
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