Ingredients
Scale
- 3/4 cup olive oil
- 4 cloves garlic, chopped
- 1/2 cup dry white wine
- 18 littleneck or cherrystone clams, shelled and chopped, juices reserved and strained through cheesecloth or a very fine mesh strainer
- 1 dozen additional small clams (littlenecks) left in the shell
- 1 pound linguine
- 2 tablespoons chopped parsley
- Salt, to taste
Instructions
- Soak the dozen whole clams in ice water for 15 minutes to remove all sediment, and then drain.
- Heat the olive oil in a large sauté pan over medium heat.
- Add the garlic and cook until lightly browned.
- Add the dozen clams in their shells and the white wine and cover the pan.
- Once the clams open after about 5-7 minutes, discard any that don’t. Add the chopped clams with their reserved juices and 1 tablespoon of the chopped parsley. Bring to a boil, then lower to a simmer and cook 2-3 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add the linguine. Cook uncovered over high heat until al dente.
- Drain the pasta, return it to the pot, add some of the sauce, and toss to coat.
- Dish out the pasta, spooning the remaining sauce over the top. Arrange the whole clams in the shell on top if using. Garnish with remaining chopped parsley.
- Prep Time: 30 mins
- Cook Time: 20 mins