Serves 4
1 pound dry linguini
3-4 tablespoons extra-virgin olive oil
4-5 garlic cloves, chopped
1/2 cup dry white wine
1 cup canned plum tomatoes (preferably San Marzano), roughly chopped, with juices
1 tablespoon hot red-pepper flakes
1/2 cup finely chopped Italian parsley
1 cup reserved pasta water or clam juice
2 pounds manila or littleneck clams
Salt and pepper
1 pound dry linguini
3-4 tablespoons extra-virgin olive oil
4-5 garlic cloves, chopped
1/2 cup dry white wine
1 cup canned plum tomatoes (preferably San Marzano), roughly chopped, with juices
1 tablespoon hot red-pepper flakes
1/2 cup finely chopped Italian parsley
1 cup reserved pasta water or clam juice
2 pounds manila or littleneck clams
Salt and pepper
(Try to find manila clams for this dish–they are sweet and tender. If you can’t substitute littlenecks.)
Bring a large pot of lightly salted water to a boil over high heat. Cook the pasta until al dente. Meanwhile, in a large sauté pan, heat the oil and garlic over medium heat until the garlic is golden brown. Add the clams, wine, tomatoes with juices, and pepper flakes. Cover, and cook 7-8 minutes until all of the clams have just opened. Discard any unopened clams. Drain the pasta (reserving the water) and pour immediately into the sauté pan with the clams; salt and pepper to taste. Cook over high heat for approximately 1 minute. Stir in the parsley. If pasta seems too dry, add some reserved pasta water or clam juice.