Prep 25 mins
Cook 0 mins
Recipe Courtesy Michael Chiarello 2007 I had posted the recipe for the bagna cauda butter. Guessed on the cooking time...
- 3⁄4 lb dried linguine
- 2 tablespoons olive oil
- 4 lbs clams, scrubbed
- 1 1⁄2 cups dry white wine
- 8 tablespoons bagna cauda butter, at room temperature
- 1 cup coarsely chopped fresh Italian parsley (flat-leaf)
- Bring a large pot of salted water to a boil over high heat. Add the pasta.
- While the pasta cooks, prepare the clams: Heat a large pot over high heat. When very hot, add the olive oil, then add the clams. When the first clams start to open, add the wine and bring to a boil. Boil for a couple of minutes to drive off the alcohol, then cover and cook until the clams open, about 5 minutes. Discard any clams that fail to open.
- Drain the pasta when it is 1 minute shy of al dente and transfer it to the pot with the clams. Cook over moderate heat for about 1 minute so the pasta absorbs some of the sauce. Off the heat, add the butter and parsley and toss until the butter melts. Divide among warmed bowls and serve immediately.