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LINGUINE - Linguine With Clam Sauce :]>
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| Linguine con le Vongole Recipe courtesy Tyler Florence Serves: 4 to 6 servings Ingredients | |
| 1 pound | dry linguine |
| 1/4 cup | extra-virgin olive oil, plus more for serving |
| 4 | garlic cloves, slivered |
| 1/4 teaspoon | red pepper flakes |
| 2 pounds | littleneck or Manila clams, scrubbed and rinsed well |
| 3/4 cup | dry white wine, such as Pinot Grigio |
| 1 | lemon, juiced |
| 3 tablespoons | unsalted butter |
| Sea salt | |
| freshly ground black pepper | |
| 2 handfuls | fresh flat-leaf parsley, finely chopped |
| 2 tablespoons | lightly toasted and fried bread crumbs, (optional) |
Directions
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
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