Linguine with Clams (Linguine con le Vongole)

Ingredients for Linguine with Clams (Linguine con le Vongole)

• 3 tablespoons kosher or coarse sea salt

• 450g linguine

• 12 tablespoons extra-virgin olive oil

• 4 cloves garlic, thinly sliced

• 450g New Zealand cockles or 24 Manila or littleneck clams, scrubbed

• 1 tablespoon plus 1 teaspoon red pepper flakes

• 240ml vino bianco secco

• 1 (400g) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped

• 1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

In large pot over moderately high heat, combine 7.6L of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Meanwhile, in large sauté pan over moderately high heat, heat 90ml extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

Reserve 120ml cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

Avvertenza

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