Pasta With Clams
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil910 g
Clam (mahogany)1 cup
Clam Juice (bottled)1 cup
White Wine (dry)400 g
Linguine (dried thin)1 cup
Parsley (chopped fresh)Directions:
1
Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 minutes
2
Add garlic and sauté, stirring, until golden, about 30 seconds
3
Stir in clams, clam juice, wine, and chiles and boil, covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes)
4
If using whole chiles, remove with a slotted spoon and discard
5
While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente
6
Drain in a colander, then add to clams and simmer, stirring, 30 seconds
7
Toss pasta with parsley and drizzle with remaining 5 tablespoons oil
8
Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 minutes
9
Add garlic and sauté, stirring, until golden, about 30 seconds
10
Stir in clams, clam juice, wine, and chiles and boil, covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes)
11
If using whole chiles, remove with a slotted spoon and discard
12
While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente
13
Drain in a colander, then add to clams and simmer, stirring, 30 seconds
14
Toss pasta with parsley and drizzle with remaining 5 tablespoons oil