Steamed Clams with Pasta
Photo by Leo Gong
Ingredients
- 6 pounds littleneck or other small clams
- 1 pound linguine
- 2 tablespoons extra-virgin olive oil
- ½ cup fresh Italian parsley
- ½ teaspoon dried crushed red pepper
- 3 garlic cloves
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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