This pasta works well with little clams in their shells or with large clams steamed open, removed from their shells, and chopped.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Wash well under cold water: 2 pounds small clams.
Step 2
If they are sandy, soak them in abundant cold water for 30 minutes. Drain well.
Step 3
Heat a large pot of salted water to a boil. Heat in a heavy-bottomed pan: 1 tablespoon extra-virgin olive oil.
Step 4
When hot, add the clams and: 5 garlic cloves, chopped fine, A large pinch of dried chile flakes, 1/2 cup white wine.
Step 5
Cover and cook over medium-high until the clams open, about 6 or 7 minutes. Meanwhile cook al dente, in the salted boiling water: 3/4 pound linguine.
Step 6
When the clams have opened, stir in: 1 tablespoon chopped parsley, 3 tablespoons extra-virgin olive oil.
Step 7
Drain the noodles well, toss with the clam sauce and more salt, if needed, and serve.
Variations
Step 8
Use mussels instead of clams.
Step 9
Before you add the clams to the pot, add 1 medium fennel bulb, trimmed and chopped fine. Cook over medium heat until almost soft, about 5 minutes, and add the clams and herbs as above, but omit the wine and add 1/2 cup Simple Tomato Sauce (page 264).
Step 10
If using larger clams, steam them open and remove them from their shells. Chop the clams and return them with their liquor to the sauce with the parsley.
