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Linguine Con Le Vongole




Source of Recipe


Sun Times


List of Ingredients




3 tablspoons salt

3 tablespoons extra-virgin olive oil

4 garlic cloves, thinly sliced

1 pound New Zealand cockles, or 24 Manila clams, scrubbed and rinsed

1/2 cup dry white wine

1 cup canned plum tomatoes, roughly chopped with their juices

1 tablespoon hot red pepper flakes

1 pound linguine

1/2 cup finely chopped Italian parsley

Recipe



1. Bring 8 quarts of water to a boil in a large pasta pot and add salt.

2. In a 14- to 16-inch skillet, heat the oil and garlic over medium heat until the garlic is golden brown. Add the clams, wine, tomatoes and pepper flakes, cover and cook 7 to 8 minutes, until all the clams have just opened.

3. Meanwhile, drop the pasta into the salted water and cook according to the package directions to 1 minute short of al dente. It should still be quite firm. Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour immediately into the skillet with the clams. Cook over high heat for 45 seconds. Stir in the parsley, add some of the reserved pasta water if the pasta seems too dry, and serve in a large