LINGUINE WITH CLAMS

By MystiQ

Ingredients

• 1/2 cup olive oil
• 10 large garlic cloves, smashed
• 1 teaspoon red pepper flakes
• 1 large bunch fresh parsley
• 16 ounces clam juice
• 2 cups white wine
• 3 small plum tomatoes, diced
• 8 dozen clams, little neck, scrubbed
• 2 pounds linguine, cooked

Preparation

Step 1

In a very large stock pot, heat oil and lightly brown garlic. Add red pepper, parsley, clam juice and wine. Bring to a boil. Simmer for 15 minutes. Add clams and diced tomatoes. Cook until all clams steam open. Serve over linguine.
CLASS NOTES:
To clean the clams, Pinello soaks them in a large bowl of cornmeal-dusted water. She allows the cornmeal and grit to settle at the bottom and is careful not to agitate the water. She plucks each clam, pulling it gently through the clear top water to rid it of whatever grit may remain.