Linguine with Clams
For this pasta dish, food editor Jennifer Aaronson serves the clams in their shells, with a bowl on the table to collect them. If you prefer, you can remove them beforehand.
- Coarse salt
- 1 pound linguine
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped garlic
- 1/3 cup finely chopped shallot (1 large)
- 3/4 cup chopped Cubanelle pepper (from 1 large)
- Generous pinch of red-pepper flakes
- 1/4 cup dry white wine
- 8 ounces bottled clam juice
- 3 1/4 pounds clams in the shell, preferably littlenecks or cherrystones, scrubbed
- 1/2 cup fresh parsley, finely chopped
Bring a large pot of salted water to a boil, and cook pasta until just al dente. Drain.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, shallot, Cubanelle pepper, and red-pepper flakes; saute until translucent, about 4 minutes. Add wine; bring to a boil, scraping up browned bits. Add clam juice; return to a boil. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes, and discard any clams that have not opened after 6 minutes).
Add linguine, tossing with tongs to combine with clams. Season with salt if necessary (depending on saltiness of clams), remove from heat, and add parsley. Serve immediately.
SourceMartha Stewart Living, June 2012