Linguine and Clams In Garlic White Wine Sauce
Total Steps
8
Ingredients
11
Tools Needed
8
Ingredients
- 10 clove garlic, smashed
- 5 dozen little neck clams, scrubbed under cold running water
- 2 cup white wine
- 2 large pinch crushed red pepper flakes
- 1 pound linguine
- 2 tablespoon unsalted butter
- 2 tablespoon chopped Italian parsley
- 2 tablespoon chopped fresh oregano leaves
- 1 cup finely grated Parmigiano-Reggiano(optional)
- Kosher salt(optional)
- Olive oil
Instructions
Step 1
Coat a large saute pan or a 6-quart stock pot with olive oil. Add 5 smashed garlic cloves and a pinch of red pepper flakes. Bring the pan to medium-high heat and cook until the garlic becomes golden brown and very aromatic. Remove the golden brown garlic from the pan and discard.
Step 2
Add 3 1/2 dozen clams to the pan with the white wine. Cover the pan and bring to a boil over medium heat. Continue to cook, covered, until the clams open up. Using a slotted spoon, remove the opened clams from the pan and set them aside. Pour the cooking liquid into a measuring cup and set aside.
Step 3
Bring a large pot of water to a boil over medium heat for the pasta. (Note: The recipe suggests skipping salting the pasta water as the clam cooking liquid is salty.)
Step 4
Mince the remaining smashed garlic cloves. Coat the same saute pan again with olive oil. Add the minced garlic and another pinch of red pepper flakes. Bring the pan to medium-high heat and cook the garlic for 1 to 2 minutes, ensuring it does not brown.
Step 5
Add the remaining raw clams and the reserved clam cooking liquid to the pan. When adding the liquid, carefully check the bottom of the measuring cup for sand and grit; you may lose the last couple of tablespoons, but it's better than sand in the pasta. (Tip: Strain the juice through a paper towel-lined sieve to ensure all sand and grit are removed.) Cover the pan and cook until these clams open.
Step 6
While the clams are cooking, drop the linguine into the boiling water and cook until the pasta is very al dente, which is about a minute or so less than the package directions.
Step 7
Remove the cooked clams that are still in their shells from the pan and keep them warm. Add the butter and the cooked clams that have been removed from their shells back into the pan. Bring the liquid to a boil, then toss in the cooked pasta and the chopped herbs (parsley and oregano). Cook the pasta with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using. Stir vigorously to combine everything.
Step 8
Divide the pasta into serving dishes. Garnish each serving with the clams that are still in their shells and additional chopped fresh herbs.