Linguine with Clams
A classic Linguine with Clams, with that Batali touch!
- step-by-step directions
Linguine with Clams
- 3 tablespoons extra-virgin olive oil
- 1 cup canned cherry tomatoes (roughly chopped with their juices)
- 4 cloves garlic (peeled, thinly sliced)
- 1 pound New Zealand cockles, or 24 Manila clams (scrubbed, rinsed)
- 1/2 cup dry white wine
- 1 tablespoon hot red pepper flakes
- 1 pound linguine
- 1/2 cup Italian parsley (finely chopped)
- Kosher salt (to taste)
- In a large pasta pot, bring 8 quarts of water to a boil and add 3 tablespoons of salt.
- In a large skillet, over medium-high heat, heat the oil and tomatoes. Crust the tomatoes with a potato masher or the back of a wooden spoon and cook for 1-2 minutes. Push the tomatoes to the side and add the garlic, sauteeing until golden brown, about 2-3 minutes. Add the clams, wine, tomatoes, and pepper flakes, and cook until all the clams have just opened, about 7 to 8 minutes.
- Meanwhile, drop the pasta into the salted water and cook according to the package directions to 1 minute short of al dente. It should still be quite firm. Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour immediately into the skillet with the clams.
- Cook over high heat for 45 seconds. Stir in the parsley, add some of the reserved pasta water if the sauce seems too dry, and serve in a large bowl.
- Tip: Discard any clams that do not open while cooking as they have most likely gone bad.
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