Linguine With Clams
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Virgin Olive Oil (extra)2 cloves
Garlic (thinly sliced)1360 g
Clam (manila)1
Salt450 g
Linguine (fresh)Directions:
1
Warm the olive oil in a large frying pan over medium heat
2
Add the garlic and cook for 1 minute
3
Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes
4
Add the clams, cover, and cook until the shells open, 3 to 5 minutes
5
Discard any that do not open
6
Season with salt and pepper
7
Bring a large pot of salted water to a boil
8
Add the pasta and cook until al dente, 3 to 4 minutes
9
Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes
10
Garnish with parsley sprigs, and serve immediately