4 cloves garlic, 2 smashed and peeled, 2 thinly sliced
1/4 tsp red pepper flakes
3 dozen littleneck clams or 4 dozen cockles
1 Tbl cornmeal or flour
1 lb linguine pasta
3 Tbl chopped fresh flat-leaf parsley
Instructions
Up to 8 hours in advance but as little as 1, place the olive oil, garlic and red pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the cornmeal, thereby releasing any remaining sand. Let soak 10 mins. Scrub each clam clean under cold running water to remove remaining, softened mud from the shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
Bring a large pot of water to boil. Generously salt the water, add the linguine and cook until tender but still firm. Set the timer for 2 mins less than the package instructions specify and taste for doneness.
Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to boil. Add the cleaned clams, cover immediately and steam until the clams are open, 3 to 5 mins. Discard any clams that do not open. Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.
Originally Submitted
8/29/2011
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