Ingredients
- 1 pound dry linguine or spaghetti
- Kosher salt
- 1/3 cup extra-virgin olive oil
- 3 tablespoons finely chopped garlic
- 1/2 teaspoon red pepper flakes
- 3/4 cup dry white wine
- 1/4 cup water
- 36 little neck clams, scrubbed
- 3 tablespoons finely chopped flat-leaf parsley
- Freshly ground pepper
Directions
Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By asummons
tampa
on July 31, 2011
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Outstanding. I used clam broth instead of water. Once clams opened i removed and chopped them and added them back to the sauce. i also added lemon zest and juice of lemon..
By kbsalvador
Westwood, NJ
on March 19, 2011
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Absolutely delicious!
By Chef #1007882
right outside o...
on October 29, 2010
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Marginal. Bland. I was excited to cook this dish b/c it was so easy. Followed the recipe and substituted clam juice for water, as some recommended. My problem w/ this recipe is that the wine [I used chardonnay] seemed to overpower the dish and give it a strange taste. I added fresh parmesan, dash of lemon zest with a small squeeze of lemon to doctor it up. Just not for me.
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