Ingredients: |
Ingredients: 1 lb. littleneck clams in shells
1 cup salt
1 lb. linguine
Sauce:
1/3 cup extra-virgin olive oil
2 oz. can anchovies packed in oil, undrained
5 garlic cloves, thinly sliced
1 tsp. red pepper flakes
1 cup white wine
2-6.5 oz. cans chopped clams, undrained
zest and juice of 1 large lemon
1/4 cup fresh flat-leaf parsley, chopped
1/4 tsp. salt
1/4 tsp. black pepper
lemon slice
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Directions: |
Directions:Thoroughly wash clams in shells. In a large pot, combine 4 quarts cold water and 1/3 cup salt. Place clams in the salt water; let stand 15 minutes. Drain and rinse well. Repeat twice more, using new water and salt each time. Cook pasta according to package directions; drain, reserving 3/4 cup of the cooking liquid. Sauce: In a large skillet, heat olive oil and anchovies over medium heat. Cook and stir about 2 minutes or until anchovies break down. Add garlic and red pepper flakes; cook and stir for 1 minute. Add wine and simmer, uncovered, for 2 minutes. Stir in canned clams with juice and the 3/4 cup reserved liquid. Reduce heat to medium-low and add lemon zest, lemon juice and fresh clams. Cover and cook for 6 to 7 minutes or until clam shells open. Transfer clams to a plate as shells open; discard all unopened clams. Add drained pasta to skillet and toss with sauce. Reduce heat to low and cook about 2 minutes or until pasta is heated through. Stir in parsley, salt and pepper. Remove from heat. Let stand a few minutes. To serve, spoon pasta into a large bowl. Add fresh clams and top with lemon slices. |
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