Linguini with White Clam Sauce

By cserumga

Ingredients

• 1 pound dry linguini
• Kosher salt
• 1/3 cup extra-virgin olive oil, plus 3 tablespoons more
• 5 cloves finely chopped garlic
• 1/2 teaspoon red pepper flakes
• 3/4 cup dry white wine
• 1/4 cup water
• 36 littleneck clams
• 3 tablespoons finely chopped flat-leaf parsley
• Fried Zucchini coins, for garnish, recipe follows

Preparation

Step 1

1. Bring a large pot of water to a boil and season generously with salt. Boil pasta until al dente (tender but not mushy).

2. Heat olive oil in a large skillet over medium-low heat. Add garlic and cook until soft but not brown, about 3 minutes. Add red pepper flakes and cook for 30 seconds more. Add wine and water; increase heat to high. Add clams, cover, and cook, shaking pan periodically, until all clams are opened, about 6 to 8 minutes.

3. Drain pasta and transfer to a large serving bowl. Toss with remaining 3 tablespoons extra-virgin olive oil, if desired. Pour clam sauce over pasta, add parsley, and toss. Season with salt, to taste. Divide among heated bowls and serve immediately