Ingredients: |
Ingredients: 3 pounds littleneck, Manila, or other small hard-shell clams
1/4 cup water
6 gloves garlic, lightly crushed
2 tablespoons chopped fresh flat-leaf parsley
1 small dried pepperoncino, crumbled, or a pinch of crushed red pepper
1/2 cup extra virgin olive oil
1 pound linguine
salt
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Directions: |
Directions:With a stiff brush, scrub the clams well under running water. Discard any clams that have broken shells or that don't close up tightly when handled.
Place the clams in a large pot with the water. Cover the pot and turn the heat to medium-high. Cook just until the clams begin to open-you will hear a popping sound. Transfer the opened clams to a bowl and continue cooking the remaining clams. Discard any that refuse to open. Set pot aside.
Working over a small bowl to catch the juices, scrape the clams from the shells, placing them in another bowl. Pour all of the liquid from the pot into the bowl with the Juices. If the clams are sandy, rinse them one at a time in the clam juices. Pass the liquid through a sieve lined with cheesecloth or a paper coffee filter.
In a 12-inch skillet, cook the garlic, parsley, and pepperoncino in the oil over medium heat until the garlic is golden. Add about two-thirds of the clam juices and cook until the liquid is reduced by half. Remove and discard the garlic. Stir in the remaining juices and the clams and cook 1 minute more.
Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the linguine and salt to taste. Cook, stirring frequently, until the linguine is al dente, tender yet still firm to the bite. Drain the pasta.
Toss the pasta with the sauce over high heat for 1 minute. Serve immediately. The clams are served still in their open shell tossed in the pasta mixture. |
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