YUMMM! We’re leaving for vacation on Thursday, so I was trying to make a pasta dish that would last two days and only two days. Well, mission accomplished, there are no leftovers, but sadly this was so good that we consumed the entire pound of pasta and clams each and the accompanying ingredients in one night. Oh well, tummy is very happy!
- 1 pound linguine
- 7 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
- 1 tablespoon
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes in with juice
- 1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped
1. In large pot over moderately high heat, combine 8 quarts 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).
2. Once pasta has been placed in boiling water: In a large sauté pan over moderately high heat, heat 4 tablespoons 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.
3. Reserve 1/2 cup 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, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.