Linguine with Clam Sauce

Linguine with Clam Sauce
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 5 Tbs. finely chopped fresh flat-leaf parsley, plus a few whole leaves for garnish
  • 8 oz. linguine or spaghettini (I like De Cecco, Due Pastori, and Rustichella d’Abruzzo brands)
  • ½ tsp. crushed red pepper flakes
  • 1/3 cup dry white wine
  • Freshly ground black pepper
  • 3 large cloves garlic, minced
  • + 2 more ingredients
    • 24 littleneck clams
    • 6 Tbs. extra-virgin olive oil

Scrub the clams under cold water and set aside. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the minced garlic. Cook for 20 secon...

View full recipe at Fine Cooking

Comments

Variations on Linguine with Clam Sauce

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