Linguine with Clams
2016-03-19 20:48:01
Serves 4
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Ingredients
- 3 dozen littleneck clams (about 3 lbs.)
- Kosher salt
- 1 lb. linguine
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4 tsp. red pepper flakes, or to taste
- 1/2 cup dry white wine
- 2 Tbs. unsalted butter
- 3 Tbs. fresh flat-leaf parsley, finely chopped
Instructions
- Scrub the clams well under cold running water. Place in a large bowl, add salted cold water to cover, and let stand for 1 hour. Drain the clams and rinse well.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente.
- While the linguine is cooking, in a large saucepan over medium heat, heat together the olive oil, garlic and red pepper flakes until the garlic softens and is fragrant but not browned, about 3 minutes. Add the clams and wine and cover. Increase the heat to high and cook, shaking the pan occasionally by its handle, until the clams have opened, about 4 minutes. Remove from the heat and discard any unopened clams. Add the butter and swirl the saucepan to melt the butter into the cooking liquid.
- Drain the linguine and return it to its cooking pot. Pour the clams and sauce over the linguine and mix gently. Transfer to a serving platter or individual pasta bowls, dividing the clams evenly. Sprinkle with the parsley and serve at once.
Notes
- Variation: If you can’t stand the idea of serving pasta without tomatoes, in a frying pan, sauté 2 cups whole grape or cherry tomatoes in 2 Tbs. olive oil over high heat until they are hot and begin to wilt, 3 to 4 minutes. Add them to the clams and their sauce along with the pasta.
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