Linguine with Clam Sauce

As TG has stated before, I have had marginal luck using recipes from magazines. In fact, I have stopped several magazine subscriptions recently. One that I continue to subscribe to is Fine Cooking and I have had success with many of their recipes. If you don’t subscribe to it, it would be a worthwhile addition to your cooking arsenal.

In their November 2007 edition, there is a recipe for Linguine with Clam Sauce that I thought The Little Woman might like. I asked her to try it…she was very willing since she has an addiction to clams of any kind! We both loved the result and plan to make it again tonight!

24 littleneck clams (TLW used 36)

6 T extra virgin olive oil

1/2 t crushed red pepper flakes

1/3 c dry white wine (TLW used Barefoot Chardonnay)

5 T finely chopped fresh flat leaf parsley

3 large cloves garlic, minced

Kosher salt

8 oz. linguine (FC recommends De Cecco, Due Pastori, or Rustichella d’Abruzzo brands) (TLW used the spaghetti we had in our pantry)

Freshly ground black pepper

Scrub the clams under cold water and set aside. In a heavy 3 qt. saucepan, heat 3 T of oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 T 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 will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they are 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 T olive oil in a 10 or 12 inch skillet over medium heat. Add the remaining 3 T parsley and the rest of the garlic and cook until the garlic is soft, about 1 minute. Set the skillet aside.

When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clam and the broth the clams were cooked in to the skillet. Return to low heat, toss the past in the sauce and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a wetter dish.

Taste for salt and add a large grind of black pepper. Serve immediately, garnished with parsley leaves.

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