Name: Clam Linguine (Linguine alle Vongole)
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 2 servings
Ingredients: 1 cup plus 2 tablespoons (165 grams) '00' flour or all-purpose flour, plus more for dusting; 1/2 teaspoon kosher salt; 1 egg; 2 egg yolks; 2 teaspoons (10 milliliters) olive oil; 2 teaspoons (10 milliliters) olive oil; 1 garlic clove, minced; 1/4 cup (25 grams) panko breadcrumbs; 1/4 teaspoon crushed red pepper flakes; Kosher salt; 20 littleneck clams (about 900 grams), or one 5-ounce/142-gram can whole baby clams, undrained; 3 tablespoons (45 milliliters) olive oil; 1 shallot, finely minced; Kosher salt; 2 to 3 garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper flakes; 1/4 cup (60 milliliters) dry white wine, such as Pinot Grigio; 1/2 lemon, zested and juiced; 2 tablespoons finely chopped parsley, plus more for serving; 1 tablespoon finely chopped tarragon, plus more for serving

Directions

For the pasta: Stir the flour and salt together on the counter and form into a small mound. Form a well in the center and add in the eggs, egg yolks and oil. Using a fork, whisk together the eggs and oil and slowly begin incorporating the flour. When the mixture becomes too clumpy and difficult to mix with a fork, use your hands to knead in the remaining flour until a smooth ball of dough forms. If there is any flour left on your board, just push it to the side and knead the dough, adding flour as needed, until the dough is smooth and bouncy when pressed. Cover with a towel and set aside to rest for 30 minutes, or wrapped tightly in plastic wrap in the fridge for up to one day.
Divide the dough in half. Cover one dough ball to keep moist. Line a large baking sheet with a cooling rack. Roll out one dough ball on a lightly floured surface into an oblong shape 1 to 2 millimeters thick, adding more flour as needed. You want the dough to be thin enough so that you can see the shadow of your hand through it.
Loosely fold or roll the dough along the longer side and using a sharp knife, cut crosswise into 2 1/2-millimeter-thick slices. Dust with a little more flour and use your fingers to gently shake and unravel the noodles. Transfer to the rack-lined baking sheet and continue with the remaining dough. Set the noodles aside. Repeat with remaining dough.
If using fresh, prepare the clams by soaking in a large bowl of cold water for 20 to 30 minutes. Scrub the clams clean, then drain and set aside in the fridge.
While the clams soak, make the topping: Heat the oil in a small skillet. Stir in the garlic, panko and red pepper flakes and season with salt. Cook, stirring frequently, until golden brown. Transfer to a dish and set aside for serving.
For the sauce: In a high-sided sauté pan fitted with a lid, heat the oil over medium heat. Add the shallot, season with salt and cook for 2 minutes, or until slightly softened. Add the garlic and red pepper flakes and cook, stirring constantly, for about 1 minute, or until the garlic has softened. Carefully pour in the wine and allow it to simmer for 2 to 3 minutes, until slightly reduced.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the clams into the wine and shallot mixture, cover the pan with a tight-fitting lid and cook for 5 to 7 minutes, or until their shells open. If using canned clams, add them to the pan along with their juices and bring to a simmer. Stir in the lemon zest, lemon juice, parsley and tarragon.
Cook the noodles in the boiling water for 3 minutes until al dente. Reserve about a cup of pasta cooking liquid. Transfer the noodles to the sauce along with about 1/4 cup of the pasta cooking liquid and bring to a simmer. Gently toss with tongs until the sauce has thickened and coats the pasta, adding more pasta cooking liquid if needed.
Serve immediately topped with the crunchy topping and a scattering of parsley and tarragon.

Clam Linguine (Linguine alle Vongole)

Ingredients

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Directions

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