- 4
Ingredients
- 2 lb small clams, scrubbed
- 1/2 cup dry white wine
- sea salt
- 1 lb linguine
- 3 tbsp evoo
- 3 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 cup chopped flat-leaf parsley
- fresh ground black pepper
Preparation
Step 1
Bring a large pot three-fourths full of water to a rolling boil. Meanwhile, put the clams in a separate large saucepan or pot, discarding any that do not close to the touch. Pour in the wine, place over med-heat and cook, stirring the clams occasionally, until they start to open, 2-3 minutes. Pull each clam from the pot as it opens and place in a large bowl. Discard any clams that fail to open. Strain the clam broth into a bowl through a fine-mesh sieve lined with dampened cheesecloth (muslin) or a paper coffee filter and set aside.
When the water is boiling, add about 2 tbsp salt. Add the linguine, stir well, and cook, stirring occasionally, until al dente, according to the package directions.
Meanwhile, in a large frying pan over med-high heat, warm the olive oil. Add the garlic and red pepper flakes and saute until the garlic fragrant but not browned, about 30 seconds. Add the strained broth and boil until the liquid is reduced to about 1 cup, 8-10 minutes. Stir in the clams and cook just until heated through, 1-2 minutes.
Add the drained pasta and the parsley to the clam sauce int he pan and toss to mix thoroughly. Season to taste with salt and black pepper. Transfer to a warmed serving bowl and serve at once.