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Linguini with Clam Sauce is a Rhapsody in Food
Posted by Peggy on February 15, 2012
Recipe: Linguini with Clam Sauce
1 pound dry linguine
1/3 cup of extra virgin olive oil, plus extra for drizzling
24-36 littleneck clams scrubbed and rinsed well
1 1/2 tablespoons finely chopped garlic
1 cup white wine
Zest (2 teaspoons) and juice (3 tablespoons) from 1 juicy lemon
3 tablespoons unsalted butter
1 cup fresh flat-leaf parsley, coarsely chopped
Red pepper flakes
1 loaf of crusty bread
Bring a large pot of salted water to a boil. Cook pasta according to package instructions; do not rinse. (Note: Linguini brands have different cooking times; time the end of your pasta cooking time to when your clams have just finished cooking.)
Meanwhile, heat 1/3 cup olive oil over medium-high heat in a large-lipped heavy-bottomed pan with a lid or a Dutch oven. Stir in garlic and cook, stirring, until fragrant but not overly browned. Stir in clams, wine, lemon juice and zest. Cover and cook, shaking pan once or twice, until most of the clams are opened, 6-8 minutes; discard clams that have not opened.
Whisk butter and parsley into the broth, then toss cooked pasta into the clam mixture. Allow pasta to sit in juices a few minutes, covered, to absorb the flavors. Season with additional olive oil and red pepper to taste and serve. Serve with bread, the essential sop.
Number of servings (yield):
about 3 servings
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