Author Notes
This dish is a staple at the Pardo family’s Christmas Eve (and many other times throughout the year). Francesca’s Grandmother used littleneck clams, which are less than 2 inches in diameter. They are more tender. —Francescap
Ingredients
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1.5 pounds
little neck clams, scrubbed
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course salt
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1 pound
linguine
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2 tablespoons
olive oil
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2
garlic cloves, minced
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1
dried chili pepper (small), crumbled or pinch of red pepper flakes
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1 cup
fresh clam juice, strained
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1 cup
dry white wine
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2 tablespoons
flat-leaf parsley, coarsely chopped, plus whole leaves for garnish
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3 tablespoons
unsalted butter
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freshly ground black pepper
Directions
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Place the clams in a sink filled with cold water. Scrub the shells well with a coarse brush to remove any sand. Drain the water and refill the sink with clean water to soak the clams, repeating until the water remains clean.
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Bring a large pot of water to a boil; salt generously. Add the linguini, and cook until slightly underdone, about 7 minutes. Reserve 1 cup of pasta water before draining the pasta. Set both aside.
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While the pasta water is boiling, heat the oil in a large skillet over medium heat. Add the garlic and chile pepper; cook until the garlic is very lightly browned. Add the clams, clam juice, and white wine, and raise the heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until the clams open. Stir in the parsley. Remove from heat, and transfer to a bowl, discarding any clams that have not opened; set aside.
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Return the skillet to medium-high heat. Add the butter and let it melt. Add the clam mixture and linguine. Cook over medium-low heat until heated through, 2 to 3 minutes. Add the reserved pasta water a little at a time if the pasta is dry. Transfer to a large serving bowl, season with salt and pepper, and garnish with parsley.
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