LINGUINE WITH CLAM SAUCE 1 pound linguine cooked aldente and reserve 1/2 cup pasta water 12 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1 pound littleneck clams, scrubbed 1 tablespoon red pepper flakes 1 cup dry white wine 14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped ( If you don’t like red clam sauce you can use clam juice to substitute tomatoes and it will also cook quicker) Dash of lemon juice 1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes. Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
Posted on: Sat, 20 Dec 2014 13:37:06 +0000
Trending Topics
Recently Viewed Topics
© 2015