In the Kitchen With Amelia & Teddy: Linguine and Clams
byAmelia MorrisMay 13, 2016
Note: Some people feel strongly against adding Parmesan to this dish. To those people, I ask this question: But have you tried it? (Because it’s delicious.)
Linguine and Clams
1 ½ to 2 pounds manila clams
¼ cup olive oil
6 cloves garlic, thinly sliced
1 pound dried linguine
1 cup white wine
1 to 2 teaspoons crushed red pepper, depending on how spicy
you like things
1 large bunch flat-leaf parsley
Grated Parmesan cheese
1. Start bringing a large pot of salted water to a boil.
2. Give the clams a nice rinse and a bit of a scrub. This
removes any dirt and/or sand, and, as a bonus, reminds you of where they came
from: the ocean! Set aside.
3. Take the largest skillet you own and pour in the oil. Turn
the heat to medium and add the garlic. Sauté, stirring occasionally, until
fragrant, 2 to 3 minutes.
4. Drop the linguine into the boiling water.
5. Add the clams, wine, and crushed red pepper to the skillet.
Cover and cook, giving the pan a shake once or twice, until the clams steam
open, 7 to 10 minutes. Meanwhile, give the parsley a rough chop, stems and all.
6. Right before the pasta becomes al dente, pull it from the
heat and drain it. Add the drained pasta to the skillet and toss to coat. Add
the parsley and toss some more.
7. Divide among bowls and serve, unapologetically, with lots of
Parmesan on top.
8. (Reserve seasoning it until you’ve tried a bite—between the
brine from the clams and the Parmesan, it may not need any more salt.)