Linguine With Clams
Linguine With Clams
Here's an easy-to-make weeknight dinner: classic linguine with clams. Serve this with a side salad, some crusty Italian bread, and a glass of pinot grigio for a meal that feels like a night out but won't drain your wallet dry.
Servings
4
Ingredients
- salt, to taste
- 1 pound linguine or spaghetti
- 2 dozen manila or littleneck clams, scrubbed
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 1 large clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup chopped flat-leaf parsley
Directions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and set aside.
- Put the clams and wine in the pot. Cover and cook over high heat until the clams open, for about 5 minutes. Transfer the opened clams to a bowl using a slotted spoon, leaving the broth in the pot. Discard any unopened clams. Strain the clam broth by pouring it through a fine-meshed sieve into a small bowl. Set aside.
- Put the olive oil, garlic, and pepper flakes in same pot and cook over medium heat, stirring occasionally, just until the garlic colors.
- Add the clams, broth, and parsley and stir well to combine. Heat just until simmering. To serve, toss the clams with the cooked pasta.