5 Tbs. finely chopped fresh flat-leaf parsley, plus a few whole leaves for garnish
3 large cloves garlic, minced
Kosher salt
8 oz. linguine or spaghettini (I like De Cecco, Due Pastori, and Rustichella d’Abruzzo brands)
Freshly ground black pepper
Instructions
Scrub the clams under cold water and set aside.
In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil
over medium heat. Add the pepper flakes and cook
briefly to infuse the oil, about 20 seconds.
Immediately add the wine, 2 Tbs. of the chopped
parsley, and half of the minced garlic. Cook for
20 seconds and add the clams.
Cover and cook over medium-high heat, checking
every 2 minutes and removing each clam as it
opens. It will take 5 to 6 minutes total for all
the clams to open. Transfer the clams to a cutting
board and reserve the broth. Remove the clams from
the shells and cut them in half, or quarters if
they’re large. Return the clams to the broth.
Discard the shells.
Bring a large pot of well-salted water to a boil
over high heat. Add the pasta and cook until it’s
almost al dente, 6 to 9 minutes. Don’t overcook.
While the pasta is cooking, heat the remaining 3
Tbs. olive oil in a 10- or 12-inch skillet over
medium heat. Add the remaining 3 Tbs. chopped
parsley and the rest of the garlic and cook until
the garlic is just soft, about 1 minute. Set the
skillet aside.
When the pasta is done, reserve about 1/4 cup of
the pasta cooking water and then drain the pasta.
Add the pasta, the clams, and the broth the clams
were cooked in to the skillet. Return to low heat,
toss the pasta in the sauce, and simmer for
another minute to finish cooking it, adding a
little of the pasta water if you prefer a wetter
dish.
Taste for salt and add a large grind of black
pepper. Serve immediately, garnished with the
parsley leaves.
nutrition information (per serving)-
Size - based on three servings; Calories (kcal)-
670; Fat (g)- fat g 30; Fat Calories (kcal)- 270;
Saturated Fat (g)- sat fat g 4; Protein (g)-
protein g 31; Monounsaturated Fat (g)- 20;
Carbohydrates (g)- carbs g 63; Polyunsaturated Fat
(g)- 4; Sodium (mg)- sodium mg 330; Cholesterol
(mg)- cholesterol mg 50; Fiber (g)- fiber g 4;
Originally Submitted
7/20/2014
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