Ingredients
- 2 1/2 Manila or littleneck clams
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, minced
- 2/3 cup dry white wine
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 pound linguine
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
Preparation
Step 1
Soak the clams in a large bowl of cold salted water for 20 minutes so they can expel any sand. Scrub the clams well under cold running water. Throw away any clams that are gaping open.
Heat the oil and garlic in a large saucepan over medium heat until the garlic is golden, about 3 minutes. Add the wine, salt, and hot pepper, and bring to a boil. Cook until reduced by half, about 3 minutes. Set aside.
Bring a large pot of lightly salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente.
While the linguine is cooking, add the clams to the wine mixture in the saucepan. Cover tightly and return to high heat. Cook, occasionally shaking the pot, until the clams open, about 6 minutes. Remove from heat. Discard any unopened clams. Add the butter: shake the pot until the butter melts.
Drain the linguine. Return the linguine to the pot. Add the clam sauce and mix gently. Sprinkle with parsley, toss gently, and serve hot.
Serves 4