Thursday, November 28, 2013

Linguine con le Vongole

4 to 6 servings

1 pound dry linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped
2 tablespoons lightly toasted and fried bread crumbs (optional)

Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.

Bring a large pot of water to a boil, add salt and then add the pasta and cook for 8 to 10 minutes or until tender yet firm ("al dente.") Drain the pasta well.

Meanwhile, heat the olive oil over medium flame in a deep sauté pan with a lid. Add the garlic and red pepper flakes; sauté for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.

Turn up the heat to medium-high. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to coat. Shower with chopped parsley and toasted bread crumbs. Drizzle with olive oil before serving.

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