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Linguine with Fresh Clam Sauce

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Parsley, garlic, and red pepper flakes give this clam sauce its fresh, lively character. Varieties of small clams appropriate for this recipe include littleneck, cherrystone, butter, and Manila. Accompany the pasta with thick slices of crusty bread."

List of Ingredients

â—¦ 4 dozen small clams, about 2 pounds
â—¦ ½ cup dry white wine
â—¦ ¼ cup olive oil
â—¦ 1 small yellow onion, minced
â—¦ 4 cloves garlic, minced
â—¦ ¼ cup minced fresh flat-leaf (Italian) parsley
â—¦ ¼ teaspoon red pepper flakes
â—¦ 1 pound dried linguine
â—¦ Salt


Recipe

Discard any clams that do not close to the touch, then scrub the clams well. In a large pot, combine the wine and ½ cup water. Bring to a simmer, add the clams, cover, and cook, shaking the pot once or twice, just until the clams open, about 3 minutes. Using a slotted spoon, transfer the clams to a bowl, discarding any that did not open. Line a fine-mesh sieve with a triple thickness of cheesecloth, and pour the cooking liquid through the sieve into a pitcher or bowl. Set the clams and strained liquid aside.

In a large sauté pan over medium heat, warm the oil. Add the onion and sauté until soft, about 10 minutes more. Add the garlic, parsley, and red pepper flakes and sauté for 1 minute to release the fragrance of the garlic. Remove from the heat.

Bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until al dente, 8 to 10 minutes. Just before the pasta is done, add the strained clam liquid to the sauté pan and reheat over medium heat. Season with salt. Reduce the heat to low, add the clams, and reheat gently.

Drain the pasta and return to the warm pot. Add the sauce and toss well. Divide among warmed plates and serve right away. Set out a large bowl for the discarded clam shells.

Makes 4 to 6 servings