Quick Linguine with Clams
Medium-size shrimp can be substituted for the clams. Peel and devein 1 1/2 lb. shrimp, leaving the tails intact. Cook the shrimp with the garlic until they turn opaque, about 3 minutes, then finish the recipe as directed.
- 1/2 cup olive oil
- 5 large garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 3 1/2 lb. small clams such as littleneck or Manila, scrubbed
- 1/2 cup dry white wine
- 1 tsp. plus 2 Tbs. salt
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 lb. linguine or spaghetti
Cook the clams
In a large fry pan over medium-low heat, warm the oil, garlic and red pepper flakes until the garlic is fragrant, about 3 minutes.
Discard any clams that fail to close to the touch. Add the clams, the wine and the 1 tsp. salt to the pan and cover with a tight-fitting lid. Raise the heat to medium and cook, shaking the pan vigorously and often, until the clams open, about 10 minutes. Use a wooden spoon to stir the clams, discarding any empty shells and any unopened clams. Add the parsley. Remove from the heat.
Cook the pasta
Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, add the pasta to the clams and toss to combine. Warm briefly over low heat to blend the flavors and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).