"Recipe Courtesy Michael Chiarello 2007
I had posted the recipe for the bagna cauda butter. Guessed on the cooking time..."
1 1/2 cups
dry white wine
bagna cauda butter, at room temperature
coarsely chopped fresh Italian parsley
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.
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Linguine With Clams and Bagna Cauda Butter (cont.)