Linguine With Clams

Linguine With Clams

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Ingredients

  • 1 pound (500 g) linguine
  • ¼ cup of Extra Virgin Olive Oil plus ¼ cup of Extra Virgin Olive Oil
  • 5 cloves garlic, thinly sliced
  • 1 pound of clams, scrubbed
  • 1 Tbs red pepper flakes
  • 1 cup dry white wine
  • 1 (14-0z.) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
  • ½ cup plus 2 Tbs fresh flat-leaf parsley, coarsely chopped

Instructions

  1. Cook pasta according to the package directions.
  2. In a large sauté pan, heat ¼ cup of Extra Virgin Olive Oil over medium heat. Add the garlic and sauté until lightly gold.
  3. Add clams and the red pepper flakes, and continue sautéing for 1 minute.
  4. Add wine, tomatoes and the juice, ½ cup of parsley, and simmer uncovered until clams open, around 7-8 minutes.
  5. Save ½ cup of cooking pasta water for later use. Drain pasta and add to the pan. Simmer tossing occasionally for 1 minute.
  6. Add some of the cooking water to moisten the pasta.
  7. Remove from heat and add 2 tablespoons of parsley and the rest of the extra virgin Olive Oil. Toss to coat.
  8. Taste and add salt and pepper as needed.
  9. Serve warm.