Serves: 4
Total Calories: 816
1 Place the clams in a large pot with 1/4 cup water over medium-high heat. Cover the pot and cook until the liquid is boiling and the clams begin to open. Remove the opened clams with a slotted spoon and transfer to a bowl. Continue cooking the unopened clams. Discard any that refuse to open. Reserve the clam juices.
2 Working over a small bowl to catch the juices, scrape the clams from the shells, placing them in another bowl. Pour all of the liquid from the pot into the bowl with the juices. If the clams are sandy, rinse them one at a time in the clam juices. Pass the liquid through a fine-mesh strainer lined with cheesecloth.
3 Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic, parsley, and crushed red pepper. Cook over medium heat until the garlic is golden, about 2 minutes. Add the clam juices. Cook until the liquid is reduced by half. Stir in the clams. Cook 1 minute more.
4 Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the linguine, gently pushing it down until the pasta is completely covered with water. Stir well. Cook, stirring frequently, until the linguine is al dente, tender yet still firm to the bite. Drain the pasta.
5 Transfer the pasta to the skillet with the sauce and toss well over high heat. Add a drizzle of extravirgin olive oil and toss again. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Clam Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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