Linguine with Clams

By KimChi381

The classic Italian pasta. I have adapted the recipe form teh chef at a wonderful inn we stayed at in Puglia. He added sauteed tomatoes to his versoin, which you can certainly do.

Ingredients

• 1 lb (500g) linguine
• 1/4 cup (50mL) olive oil
• 1 tbsp (15mL) chopped garlic
• 1/2 cup (125mL) finely chopped onion
• 1/2 tsp (2mL) chili flakes
• 1/4 cup (50mL) chopped italian parsley
• 2 tbsp (25mL) chopped chives
• 1 cup (250mL) dry white wine
• 3 lbs (1.5 kg) pasta clams
• 1/4 cup (50mL) butter, at room temp

Details

Servings 4

Preparation

Step 1

1. Bring a large pot of salted water to boil and add linguine. Boil for 10 mins or until al dente. Drain, reserving 1/2 cup (125mL) of the pasta cooking water.

2. While linguine is boiling, heat 1/4 cup (50mL) olive oil in a large skillet or saute pan over medium heat. Add garlic, onion, chili flakes, 2 tbsp (25mL) parsley and 1 tbsp (15mL) chives and saute for about 2 mins or until flavours have combined. Add wine and bring to boil. Add clams and boil until clams open, about 2 mins for pasta clams and 5 mins for regular. Remove clams as they open.

3. Reduce heat to simmer and add pasta. Reserve 12 clams for garnish, and remove clams from remaining shells. Add clams to pasta and toss together, adding up to 1/4 cup (50mL) of pasta cooking water if dry. Add butter and remaining parsley and chives. Cook until clams ar ehot and season with salt and pepper if necessary.

4. Garnish each serving with 3 clams still in their shell.