Linguine with Clams (Sara Moulton) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Ingredients:
1/4 cup extra virgin olive oil |
2 cloves garlic, thinly sliced |
3/4 cup dry white wine (such as sauvignon blanc) |
3 pounds manila clams or other small clams, cleaned and scrubbed |
salt and freshly ground black pepper |
1 pound fresh linguine |
2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish |
2 calabrian peppers, minced, or a pinch of crushed red pepper flakes |
Directions:
1. Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.
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