Linguine con le Vongole
- 1 pound dry linguine
- 1/4 cup extra-virgin olive oil, plus more for serving
- 4 garlic cloves, slivered
- 1/4 teaspoon red pepper flakes
- 2 pounds littleneck or Manila clams, scrubbed and rinsed well
- 3/4 cup dry white wine, such as Pinot Grigio
- 1 lemon, juiced
- 3 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- 2 handfuls fresh flat-leaf parsley, finely chopped
- 2 tablespoons lightly toasted and fried bread crumbs (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.
Recipe courtesy Tyler Florence
Recipe courtesy of Mario Batali