Linguine with Clams (Linguine con le Vongole) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In contrast to American renditions of this dish, which often feature a heavy tomato sauce, the Italian version focuses on the pasta itself. The clam and tomato accompaniment is light and simple. Red pepper flakes add a bit of heat, but you can reduce the amount if you prefer less spice. In Italy, the clams would most often be the small-shelled variety known as carpet-shells. In America, the best substitutes are cockles or Manila or littleneck clams. Ingredients:
3 tablespoons kosher or coarse sea salt |
1 pound linguine |
12 tablespoons extra-virgin olive oil |
4 cloves garlic, thinly sliced |
1 pound new zealand cockles or 24 manila or littleneck clams, scrubbed |
1 tablespoon plus 1 teaspoon red pepper flakes |
1 cup dry white wine |
1 (14-ounce) can whole san marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped |
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped |
Directions:
1. In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
2. Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
3. Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
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