Linguine con le Vongole (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 pound dry linguine |
1/4 cup extra-virgin olive oil, plus more for serving |
4 garlic cloves, slivered |
1/4 teaspoon red pepper flakes |
2 pounds littleneck or manila clams, scrubbed and rinsed well |
3/4 cup dry white wine, such as pinot grigio |
1 lemon, juiced |
3 tablespoons unsalted butter |
sea salt and freshly ground black pepper |
2 handfuls fresh flat-leaf parsley, finely chopped |
2 tablespoons lightly toasted and fried bread crumbs (optional) |
Directions:
1. Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian al dente. ) Drain the pasta well.
3. Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
4. Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
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