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Linguine With A Wow Clam Sauce




Source of Recipe


PARADE Magazine


List of Ingredients




4 pounds little-neck clams
2 tablespoons extra-virgin olive oil
4 large cloves of garlic, peeled and thinly sliced
1/2 cup dry white wine
1/2 cup bottled clam juice
4 cups diced, seeded, ripe tomatoes
3 scallions (2 inches of green left on), thinly sliced on the diagonal
1/2 cup torn fresh basil leaves
1/2 cup torn tender radicchio leaves
Salt and freshly ground black pepper, to taste
12 ounces linguine pasta, cooked according to package instructions



Recipe



1. Rinse the clams under cold water. Drain and set aside.

2. Heat oil in a large pot over low heat. Add the garlic and cook for 3 minutes, until golden. Add the wine and clam juice; simmer until the flavors meld, 5 minutes.

3. Add the clams, cover and steam, shaking the pot occasionally, until they open, about 8 minutes. Discard any that do not open. With a slotted spoon, transfer the clams to a large, shallow serving bowl along with some of their juices. Toss gently with the tomatoes, scallions, basil, radicchio, salt and pepper.

4. Divide the linguine among 4 shallow pasta bowls and top with the clam sauce. Serve immediately.