Linguine With Clam Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 28 littleneck clams, scrubbed
• 7 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 2 small hot chili peppers, minced (can substitute red pepper flakes)
• 1/2 cup dry wine
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 -1 1/2 lb linguine
• 1 tablespoon salt
• fresh ground black pepper

Recipe

• 1 bring six quarts of water to a rolling boil and add 1 tablespoon salt.
• 2 open 24 of the clams over a bowl with a sieve to strain the clam liquid.
• 3 save 4 clams for garnish.
• 4 set the strained liquid aside and chop the clams into a mince.
• 5 add the linguine to boiling water.
• 6 the clam sauce should take the same length of time to cook as the linguine.
• 7 sauté minced garlic in the olive oil over high heat, being careful not to burn it.
• 8 add the minced chilies.
• 9 add the minced clams and sauté to heat through, then add the black pepper and wine.
• 10 now add the reserved clam liquid.
• 11 open the last four clams without detaching the clams from their shells, and toss them into the sauce.
• 12 add the parsley and basil.
• 13 lower the heat to medium.
• 14 when the linguine is al dente, drain it and toss it with about half of the sauce.
• 15 divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.