Linguini W/ Clams & Crispy Bread Crumbs

Facebook Cooking time

• Ready In: 1 hr 15 mins
• Serves: 3

Ingredients

• 1⁄4 cup  panko  breadcrumbs
• 1⁄4 cup extra virgin olive oil, plus
• 1  tablespoon extra virgin olive oil, plus more for drizzling
• 1  teaspoon kosher salt (to taste)
•  fresh ground pepper
• 2  large garlic cloves, thinly sliced
• 1  dozen littleneck clams or 1  dozen  cockles, scrubbed
• 1  cup dry white wine
• 1  lb linguine
• 1  teaspoon  finely grated lemon zest
• 3  tablespoons fresh lemon juice
• 2 1⁄2 tablespoons  finely grated mullet bottarga (see Note) (optional)
• 1  teaspoon crushed red pepper flakes
• 2  tablespoons  finely chopped thyme
• 2  tablespoons  finely chopped rosemary
• 2  tablespoons  finely chopped parsley

Directions

1. In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl.
2. In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
3. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, bottarga, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open.
4. Season with salt and pepper, sprinkle with the toasted panko and serve.