Linguine with White Clam Sauce
The beauty of Italian pasta dishes is how they allow the beauty and quality of the ingredients to shine through. And nothing proves that more than this recipe for linguine and clams with a rich buttery wine sauce.
Ingredients
- 1/3 cup olive oil extra-virgen
- 3 cloves garlic thinly sliced
- 2 1/4 lb clams littleneck clams, cleaned, some retained in shells
- 1/3 cup white wine
- 1/2 tsp red pepper flakes crushed
- 1 lb linguine cooked al dente, liquid reserved
- 2 tbsp parsley finely chopped
- 3 tbsp unsalted butter
- Kosher salt to taste
- black pepper to taste
- country bread crusty Italian or French bread sliced
Instructions
- Place the cleaned clams In about 1/2 inch of boiling water in a large pot and steam the clams until the shells open. Remove the clams and allow the liquid to drip back into the water. Drain and strain the water into a bowl or container and retain.
- Heat oil in a 12" skillet over medium heat. Add garlic, and cook, stirring, until fragrant, about 1 minute.
- Add the wine and chile flakes and continue to cook until the mixture is reduce by about half.
- Transfer clams to a cutting board. Retain about 8 to 12 clams in their shells, remove meat from the remainder of the shells; roughly chop meat and place it in the skillet with the wine and garlic.
- Add pasta, 1/2 cup of the reserved liquid in which the clams were boiled, parsley, and salt and pepper, and toss until pasta is heated through, about 2 minutes. Add butter, and toss until melted; serve immediately with the crusty bread.
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