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Linguine with Clams
(recipe, Carrie Floyd)
Served with a simple green salad and a baguette, this pasta makes for a quick and tasty weeknight dinner.
- 1 lb. linguine
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- Big pinch of dried red pepper flakes
- 2 cups whole Italian canned tomatoes, chopped (juice reserved for another use); when in season substitute 1 pt. cherry tomatoes, cut in half
- ¾ cup dry white wine
- 1 to 1½ lb. littleneck clams, scrubbed
- 3 Tbsp. unsalted butter
- Handful of fresh basil leaves, chopped
- Bring a large pot of salted water to a boil, then cook the linguine until al dente. Reserve 1 cup pasta-cooking water. Drain pasta, and set aside.
- Meanwhile, in a large skillet warm the olive oil over medium heat. Add the garlic and red pepper flakes, stir, then add the chopped tomatoes and white wine. Bring to a boil, turn down to a simmer, and cook until the sauce is slightly thickened but still brothy.
- Add the clams, cover, and cook until the clams begin to open, about 2 to 5 minutes. With a slotted spoon, remove the clams to another dish.
- If the sauce seems too thick, add enough reserved pasta water to create the right consistency: saucy, but a little brothy. Whisk in the butter, and remove from heat.
- Add the cooked pasta, clams, and chopped basil. Cook over medium heat for 2 to 3 minutes, until heated through. Season to taste with salt and serve hot.