Clams with Linguine and Spring Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To really taste the pure, delicate flavor of great clams, don't put more than three other ingredients with them, says Franz, who also suggests using the freshest garlic available. Ingredients:
1 1/2 pounds manila or littleneck clams |
1 (16-ounce) package linguine |
1/3 cup extra virgin olive oil |
4 large garlic cloves, minced |
1 tablespoon chopped fresh thyme |
1/2 cup dry white wine |
1/4 teaspoon freshly ground pepper |
Directions:
1. Wash clams thoroughly, discarding any opened or cracked shells. Set aside.
2. Cook linguine 11 minutes according to package directions; drain and keep warm.
3. Saute garlic and thyme in hot oil in a large skillet 1 to 2 minutes or until garlic is tender.
4. Add clams, wine, and pepper to skillet, tossing gently. Cover and cook 3 to 4 minutes or until clams open. (Discard any unopened shells.)
5. Remove clams with a slotted spoon. Toss linguine with pan liquid; serve topped with clams.
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