3 lbs littleneck, Manila, or other small hard-shell clams
1/4 C water
6 garlic cloves, crushed
2 T chopped parsley
Pinch of crushed red pepper
1/2 C extra virgin olive oil
1 lb linguine
Salt
Instructions
With a stiff brush, scrub the clams well under running water.
Discard any clams that have broken shells or that don't close up
tightly when handled. Place the clams in a large pot with the
water. Cover the pot and turn the hear to medium-high. Cook
just until the clams begin to open- you will hear a popping
sound. Transfer the opened clams to a bowl and continue
cooking remaining clams. Discard any that refuse to open. Set
the pot aside.
Working over a small bowl to catch the juices, scrape the clams
from the shells, placing them in another bowl. Pour all of the liquid
from the pot into the bowl with the juices. If the clams are sandy,
rinse them one at a time in the clam juices. Pass the liquid through
a sieve lined with cheesecloth or paper coffee filter.
In a 12-inch skilled cook the garlic, parsley, and pepper in the oil
over medium heat until the garlic is golden. Add about 2/3 of the
clam juices and cook until the liquid is reduced by half. Remove
and discard the garlic. Stir in the remaining juices and the clams
and cook 1 minute more.
Meanwhile, bring about 4 qts water to a boil in a large pot. Add the
linquine and salt to taste. Cook, stirring frequently, until the
linguine is al dente. Drain the pasta and toss with the sauce over
high heat for 1 minute. Serve immediately.
Originally Submitted
12/9/2007
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