1 pound New Zealand cockles or 24 Manila or little neck clams
1 tbs plus 1 tsp red pepper flakes
1 cup dry-white wine (good quality)
1 (14 oz) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tbs fresh flat-leaf parsley, coarsely chopped
Instructions
In a large pot over moderately high heat, combine 8 quarts of water
and salt to boil. Then add linguine and cook to 1 minute short of al
dente according to package directions. (past should still be quite
firm.)
Meanwhile, in a large saute pan over moderately high heat, heat 6
tbs evoo until hot and not smoking. Add garlic and saute until
golden, about 30 seconds. Add clams and 1 tbs red pepper flakes
and saute 1 minute. Add wine, tomatoes and juice, and 1/2 cup
parsley and simmer uncovered, just until clams open, 7-8 minutes.
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 the reserved cooking
water to keep moist. Remove form heat. Add remaining 2 tbs
parsley, 1 tsp red pepper flakes, and evoo, tossing to coat.
Transfer to serving dish and serve immediately.
Originally Submitted
12/11/2008
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