Author Notes
It wasn't until i moved to RI that i discovered the lovely combination of littlenecks and pasta. —bettybites
Continue After Advertisement
Ingredients
-
12
littlenecks
-
1
pkg linguine
-
1 teaspoon
anchovy paste
-
2-6
cloves garlic (depending on how much you like...i like a lot!)
-
1 cup
dry white wine
-
1 cup
clam juice
-
olive oil to saute garlic
-
couple pinches of crushed red pepper
-
salt and pepper
-
chopped parsley
-
good parm cheese
Directions
-
chop or press garlic cloves and set aside
-
cook pasta in salted water until al dente or just under...don't overcook
-
when pasta is done, drain and reserve some cooking liquid, set aside
-
meanwhile, saute garlic in a little olive oil just for a minute
-
add anchovy paste, crushed red, salt and pepper to taste and saute a bit more making sure garlic doesn't burn
-
add wine and clam juice. you can also just use wine or just clam juice, or a little less of each. My quantities are on the high end so as to have enough sauce for all that pasta!
-
add rinsed littleneck clams and bring temp to med/med-high and cover for 7 minutes...no peeking!
-
If you cooked the pasta under, you can give it a toss with the hot necks and sauce, otherwise I plate the pasta first, and when the clams are done i place 6 around the outer edges of the pasta bowl, then pour sauce over pasta. Garnish with parsley and fresh grated parm chz
See what other Food52ers are saying.