Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest.
SERVES: 2 or 3
INGREDIENTS:
- 24 littleneck clams
- 6 Tbs. extra-virgin olive oil
- 1/2 tsp. crushed red pepper flakes
- 1/3 cup dry white wine
- 5 Tbs. finely chopped fresh
- flat-leaf parsley, plus a few
- whole leaves for garnish
- 3 large cloves garlic, minced
- Kosher salt
- 8 oz. linguine or spaghettini (I like De Cecco®, Due Pastori, and Rustichella d’Abruzzo brands)
- Freshly ground black pepper
INSTRUCTIONS:
- Scrub the clams under cold water and set aside. In a heavy 3-quart saucepan, heat 3 Tbs. of the oil over medium heat. Add the red pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the minced garlic. Cook for 20 seconds and add the clams.
- Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. It willtake 5 to 6 minutes total for allthe clams to open. Transferthe clams to a cutting board and reserve the broth. Remove the clams from the shells and cutthem in half, or quarters ifthey’re large. Return the clams to the broth. Discard the shells.
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente, 6 to 9 minutes. Don’t overcook.
- While the pasta is cooking, heat the remaining 3 Tbs. olive oil in a 10- or 12-inch skillet over medium heat. Add the remaining 3 Tbs. chopped parsley and the rest of the garlic and cook until the garlic is just soft, about1 minute. Set the skillet aside.
- When the pasta is done, reserve about1/4cup of the pasta cooking water and then drain the pasta. Add the pasta, the clams, and the broth the clams were cooked in to the skillet. Return to low heat ,toss the pasta in the sauce, and simmer for another minute to finish cooking it, adding a little ofthe pasta water if you prefer a wetter dish.
- Taste for salt and add a generous grind of black pepper. Serve immediately, garnished with the parsley leaves
