Linguine and Clams

How we make it.

*serves 4*

3/4 pound linguine, cooked in boiling salted water per package instructions
24 little neck clams
1/4 cup extra virgin olive oil
3 cloves garlic, grated
1/4 teaspoon red chili flakes
3/4 cup dry white wine
1 lemon, juice
2 tablespoons butter
1/4 cup parsley, chopped

In a large pot bring 12 cups of water to a boil and 3 tablespoons of kosher salt. This is the only salt you will use in this dish so salt the pasta water well. 

Rinse 24 littleneck clams in a colander. People say you have to soak clams in bowls of water and things and I think that's dumb but do it if you like. Once you rinse some sand off of them, set them aside to dry.

In a large braiser or pot (something that has a lid), heat extra virgin olive oil over medium heat. Add grated garlic and red chili flakes, cooking for about 30 seconds before stirring in white wine and lemon juice. Add clams and butter and cover with the lid. Cook covered for 6-8 minutes, stirring and smashing around occasionally, until all clams are opened, then add parsley. If any of them don't open, throw them out. 

Once water is boiling cook the pasta a little shy of package instructions until al dente. Once done add pasta directly to the clams. Stir to combine and cook for a minute or so more. Serve in big steaming bowls and garnish with more red chili flakes if you like it hot.

Why we make it.

I make this pasta because I think it's Botticelli level divine. I love everything about it. The clackity shells, the little pillows inside, the way they softly open their little gullets when they give up their mysterious ocean liqueur. Clams are my favorite. Like with the hens, you might be intimidated by cooking with clams, but you shouldn't be. At all. Little neck clams are not expensive. They're not hard to prepare. They take no time really at all. The flavors they go with are obvious, common and straight forward. Wine, lemon, garlic, the occasional sausage. But what they bring to the table is nothing short of a delicacy. They're subtle but somehow pervasive. They take a nice little pasta like linguine and make it memorable. Give this one a whirl, I think you'll be surprised how so little can turn into so much. That's why we make it.