Serves 4
For this recipe, you will need:
4 garlic cloves
To taste kosher salt
1/2 cup olive oil
1/3 cup chopped flat-leaf parsley
1/2 teaspoon ground black pepper
1/4 teaspoon hot red pepper flakes
3 tablespoons vegetable oil
3 dozen littleneck clams, scrubbed
3 tablespoons unsalted butter
1 pound dry linguine
Directions:
1. Using the side of a chef’s knife, smash the garlic, sprinkle it with kosher salt, and mash to a paste. In a small bowl, combine the garlic paste, olive oil, parsley, black pepper, and red pepper flakes. Set aside.
2. Bring a 6-quart pot of water to a boil for the pasta.
3. In a heavy, 4-quart saucepan, heat the vegetable oil over high heat until very hot, but not smoking. Add the clams and cover the pot. Cook for 3 minutes; some of the clams will have opened and released their juices.
4. Add the reserved olive oil-parsley mixture and the butter. Cover and cook until all the clams open, 3 to 4 minutes longer. Discard any clams that don’t open. Taste the broth and, if necessary, correct the seasoning with salt and pepper.
5. While the clams are cooking, salt the boiling pasta water and add the linguine. Cook, stirring often, to al dente.
6. Drain the pasta in a colander and return it to the empty pot. Add the clam mixture and toss.
7. Transfer the pasta and clams to individual bowls and top with the clam broth.
For this recipe, you will need:
Directions:
1. Using the side of a chef’s knife, smash the garlic, sprinkle it with kosher salt, and mash to a paste. In a small bowl, combine the garlic paste, olive oil, parsley, black pepper, and red pepper flakes. Set aside.
2. Bring a 6-quart pot of water to a boil for the pasta.
3. In a heavy, 4-quart saucepan, heat the vegetable oil over high heat until very hot, but not smoking. Add the clams and cover the pot. Cook for 3 minutes; some of the clams will have opened and released their juices.
4. Add the reserved olive oil-parsley mixture and the butter. Cover and cook until all the clams open, 3 to 4 minutes longer. Discard any clams that don’t open. Taste the broth and, if necessary, correct the seasoning with salt and pepper.
5. While the clams are cooking, salt the boiling pasta water and add the linguine. Cook, stirring often, to al dente.
6. Drain the pasta in a colander and return it to the empty pot. Add the clam mixture and toss.
7. Transfer the pasta and clams to individual bowls and top with the clam broth.
