Steamed Clams with Pasta
Photo by Leo Gong
Ingredients
- 6 pounds littleneck or other small clams
- ½ teaspoon dried crushed red pepper
- ½ cup fresh Italian parsley
- 3 garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 pound linguine
Cook linguine in pot of boiling salted water until tender but still firm to bite; drain. Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes. Divide pasta among bowls. Top with seafood mixture and juices, discarding any ...
Rose Wines from Italy
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