When using smaller clams such as Manila and littleneck, make this pasta with the clams in their shells. When using larger clams, cook them first, remove from their shells, and chop, returning them to the pot with the tasty clam liquor.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Wash the clams well under running water. If they are sandy, soak them in a large bowl of water for 30 minutes or so. Drain well.
Step 2
Heat a large pot of salted water to boiling, and add the linguine. Stir and cook until al dente, tender but still firm.
Step 3
Heat a heavy-bottomed pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan, and add the carrot, onion, and celery (mirepoix; see page 138). Cook briefly to soften the mirepoix, then add the clams, garlic, chile flakes, and white wine. Cover the pan and cook until the clams open, 6 to 7 minutes. When the clams have opened, add the parsley and the remaining 4 tablespoons olive oil.
Step 4
When the pasta is cooked, drain and add it to the pan with the clams, and toss with the clam sauce. Taste for salt; some clams are very salty and some are mild. Add salt if needed. Serve immediately.
Notes
Step 5
Instead of white wine, add to the pot along with the clams 1/2 to 3/4 cup Simple Tomato Sauce (page 53), or the same amount of diced fresh tomatoes.
Step 6
Substitute mussels for clams. Rinse them well and pull off the beards before cooking.
Step 7
In addition to or in place of the mirepoix, add a small bulb of fennel finely diced.
Step 8
Add a pinch of saffron threads to the pot with the clams and finish with 1/2 cup cream when the clams have opened.
