Linguine with Clam Sauce

By jargrr

by Stanley Tucci with Joan and Stan Tucci, and Gianni Scappin and Mimi Shanley Taft

Ingredients

• 1 pound linguine
• 1/2 cup plus 1 tablespoon olive oil
• 6 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 18 littleneck or chowder clams
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh Italian, flat leafed parsley

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preparation

1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.

2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley.
Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

WINE PAIRING: Light white and full white

VARIATIONS: The same dish may be prepared without removing the clams from their shells, making for a less formal, hands-on meal. Warm the olive oil in a pot large enough to hold the clams in a single layer. Add the garlic and cook until softened but not browned, about 2 minutes. Add the wine and allow to simmer and sweeten, about 2 minutes. Add the clams and parsley, and cover the pot. Cook until the clams open, about 5 minutes. Season with salt and pepper. Remove from the heat and spoon over cooked pasta. Be sure to discard any unopened clams.

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