Prep 30 mins
Cook 10 mins
This is one of Tyler Florence's recipes that is exactly the type of dish I seek out on a weekly basis. I LOVE clams and this recipe really accentuates the clams, rather than hiding them. I have used canned clams in a pinch but I highly recommend fresh. Deelish!
- 1 lb dry linguine
- 1⁄4 cup extra virgin olive oil, plus more for serving
- 4 garlic cloves, slivered
- 1⁄4 teaspoon red pepper flakes
- 2 lbs littleneck clams, scrubbed and rinsed well (or Manila)
- 3⁄4 cup dry white wine, such as Pinot Grigio
- 1 lemon, juice of
- 3 tablespoons unsalted butter
- sea salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons breadcrumbs, lightly toasted and fried (optional)
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.4.