Linguini W/ Clams & Crispy Bread Crumbs

• 14 cup panko breadcrumbs
• 14 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 teaspoon kosher salt (to taste)
• fresh ground pepper
• 2 large garlic cloves, thinly sliced
• 1 dozen littleneck clams or 1 dozen cockles, scrubbed
• 1 cup dry white wine
• 1 lb linguine
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 2 12 tablespoons finely grated mullet bottarga (see Note) (optional)
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons finely chopped thyme
• 2 tablespoons finely chopped rosemary
• 2 tablespoons finely chopped parsley

1. In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes.
2. Season with salt and pepper and transfer to a small bowl.
3. In a deep skillet, heat the remaining 1/4 cup of oil.
4. Add the garlic and cook over moderate heat until fragrant, about 1 minute.
5. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
6. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
7. Drain, reserving 1/2 cup of the cooking water.
8. Add the pasta, cooking water, lemon zest and juice, bottarga, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes.
9. Discard any clams that do not open.
10. Season with salt and pepper, sprinkle with the toasted panko and serve.

breadcrumbs, extra virgin olive oil, extra virgin olive oil, kosher salt, fresh ground pepper, garlic, littleneck clams, white wine, linguine, lemon zest, lemon juice, mullet bottarga, red pepper, thyme, rosemary, parsley

Taken from www.food.com/recipe/linguini-w-clams-crispy-bread-crumbs-518967 (may not work)