Linguine with Clams

Ingredients

• •4 Tbsp olive oil
• •2 lbs little neck clams
• •1 Tbsp garlic
• •½ tsp pepper flakes
• •1 cup wine
• •8 oz linguine
• •½ cup reserved pasta water
• •¼ cup flat leaf parsley
• •kosher salt

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Method

From maplewoodroad.com — read the original

1. 1Start bringing the pasta water to a boil. When you add salt, use a little less than usual.
2. 2While following the steps below, cook 8 oz pasta slightly less than al dente, as it will finish cooking in the sauce.
3. 3In a saucepan large enough to fit the clams in no more than about two “layers,” heat 1 Tbsp of olive oil, add the clams, and cover with a lid. Shake and stir occasionally. It will take about 8-10 minutes (depending on the heat) until the clams open up.
4. 4When the clams have all opened up, put a strainer in a bowl to catch all the cooking liquids when draining the clams.
5. 5Remove the meat from most of the cooked clams, but also leave some in the shell. The clams left in the shell make an excellent presentation when serving, and the clams removed from the shell will get the full pan sauce treatment on all sides.
6. 6Using the same saucepan you just cooked the clams in, heat 4 Tbsp of extra-virgin olive oil, and add 1 Tbsp (or
7. 7minced garlic and 1/2 tsp red pepper flakes.
8. 8Let the garlic (and pepper flakes) soften for about 2 minutes, stirring occasionally.
9. 9Put the clams (including the ones you left in the shell) back into the pan and give it a good stir.
10. 10Crank up the heat and add 1 cup of dry white wine (Sauvignon Blanc works great) and let the wine reduce (steam) for about 5 minutes. Reduce heat.
11. 11Add 1/2 cup pasta water and the cooked and drained pasta, and give it another good stir. Taste and add salt as needed.
12. 12Drizzle with another 2 Tbsp of extra-virgin olive oil and 1/4 cup finely chopped Italian parsley. Use tongs to serve. Enjoy!