Linguine with White Clam Sauce

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  • Prep:
  • Total Time:
  • Servings: 4
Linguine with White Clam Sauce

Source: Everyday Food, June 2007

Ingredients

  • Coarse salt
  • 12 ounces linguine
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon red-pepper flakes
  • 3/4 cup dry white wine
  • 2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed
  • 2 tablespoons butter
  • 1/4 cup fresh parsley, coarsely chopped

Directions

  1. In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.

  2. While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.

  3. Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.

  4. Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)

  5. Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.

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