Linguini With White Clam Sauce
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Linguini (dry)5 cloves
Garlic (finely chopped)1 tsp
Red Pepper Flake3 cup
White Wine (dry)1 cup
Water1 cup
Cornmeal1 cup
All-Purpose Flour1 tsp
Dried Basil1 tsp
Cayenne2 large
Egg (slightly beaten)Directions:
1
Bring a large pot of water to a boil and season generously with salt
2
Boil the pasta until al dente, tender but still firm
3
While the pasta cooks, make the clam sauce
4
Heat olive oil in a large skillet over medium-low heat
5
Add garlic and cook until soft but not brown, about 3 minutes
6
Add red pepper flakes and cook for 30 seconds more
7
Add wine and water; increase heat to high
8
Add clams, cover, and cook, shaking pan periodically, until all clams are opened, about 6 to 8 minutes
9
Drain pasta and transfer to a large serving bowl
10
Toss with remaining 3 tablespoons extra-virgin olive oil, if desired
11
Pour clam sauce over pasta, add parsley, and toss
12
Season with salt, to taste
13
Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins, if desired
14
Line a dish with paper towels and set aside
15
Whisk cornmeal, flour, basil, salt, cayenne, and a few grinds of pepper in a bowl
16
Beat eggs in another bowl
17
Heat 1/4-inch vegetable oil in a large skillet over medium heat until hot but not smoking
18
Working in small batches, toss zucchini in egg and shake off excess Dredge in cornmeal mixture
19
Add zucchini to oil, and fry until golden brown, about 2 minutes per side
20
Remove with a slotted spoon to prepared plate
21
Season with salt, cool slightly and serve