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    Linguine with Clams


    Source of Recipe


    Sur La Table Cooking Class


    Recipe Introduction


    Serves six


    List of Ingredients


    • 1 lb of linguine fine pasta
    • 2 lbs clams (small ones such a Manila work best for pasta)
    • extra fine virgin olive oil
    • 1 medium onion
    • 5 cloves of garlic
    • salt
    • 2 Tbsp of good quality balsamic vinegar
    • 1 Tbsp chopped parsley


    Instructions


    1. Wash the clams WELL under COLD water. Purge them of their sand, if they have any, by soaking them in abundant COLD water for at least 1/2 - DRAIN WELL!
    2. Heat a large pot of salted water to a boil for the pasta.
    3. Peel and dice the onion.
    4. Peel and chop the garlic.
    5. Pour enough olive oil into a heavy bottomed pan to just coat the bottom.
    6. Add the onion and cook for 10 minutes over medium heat until soft.
    7. Add the garlic and cook for another minute.
    8. Next add the clams and cover the pot well.
    9. Steam for 8 minutes or until the clams have opened.
    10. Add teh balsamic vinegar and the chopped parsley and cook for another minute.
    11. Taste for salt and add if you desire.
    12. Meanwhile be cooking the pasta.
    13. Drain it when al dente and toss with a bit of olive oil.
    14. Taste to see if the noodles need a bit of salt and season them is necessary.
    15. Put the pasta into a bowl and discard any unopened clams.
    16. Spoon over the pasta the sauce with the clams - drizzle with a touch of fresh oil ans serve.
 

 

 

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