Linguine with Clams

This is another recipe I adapted from my Williams-Sonoma Comfort Food cookbook.

Week night meals should be quick and simple; this dish fits the category of 30 minute meal. If you think regular linguine is too heavy for dinner, substitute it with wheat linguine.

Ingredients:

3lbs littleneck or manila clams

1lb linguine

¼ cup olive oil

3 cloves garlic, minced

¼ teaspoon red pepper flakes

½ cup dry white wine

2 tablespoons unsalted butter

3 tablespoons fresh flat-leaf parsley, finely chopped

Salt to taste

Directions:

1.      Scrub the clams well under cold running water. Place in a large bowl, add salted cold water to cover, and let stand for 1 hour. Drain the clams and rinse well.

2.     Bring a large pot of salted water to a boil over high heat. Add the linguine and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente.

3.     In a large saucepan over medium heat, heat together the oil, garlic, and red pepper flakes until the garlic softens and is fragrant but not browned, about 3 minutes. Add the clams and wine and cover. Increase the heat to high and cook, shaking the pan occasionally by its handle, until the clams have opened, about 4 minutes. Remove from the heat and discard any unopened clams. Add the butter and swirl the saucepan to melt the butter into the cooking liquid.

4.     Drain the linguine and return it to its cooking pot. Pour the clams and sauce over the linguine and mix gently. Sprinkle with the parsley and serve.

Until next time…Peace Out!