Name: Linguine with Clams
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pounds small clams, such as cockles or manila clams; Kosher salt; 1 pound dried linguine; 1/4 cup extra-virgin olive oil, plus additional for drizzling; 3 cloves garlic, thinly sliced; 2 shallots, minced; 1 to 2 large anchovy fillets in olive oil, drained and chopped; 1/2 teaspoon crushed red pepper flakes; 1/2 cup chopped fresh parsley; 1 cup dry white wine

Directions

Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

Linguine with Clams

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