Clam Recipe of the Day: Linguine with Clams

Lazy Linguine with Canned Clams

Ingredients:

1/2 c. olive oil2

Tbsp. minced garlic

1/8" c. sweet red pepper, chopped

1 c. dry white wine

1 15 oz can Whole Ocean Clams, drained, juice reserved

1 Tbsp. fresh parsley, chopped

1/2 tsp. red pepper flakes

Cooking Instructions:

Sauté minced garlic and sweetred pepper in olive oil. Turn up heat andadd wine and reserved clam juice. Cook until fluid is reduced by half. Reduceheat and add Whole Ocean Clams, parsley and red pepper flakes. Serve over linguine. Serves four.

More Ambitious Linguine with Fresh Clams

Yield: 4 servings (scale up in direct proportion)

1 cup water

1/2 cup dry white wine

32 Manila or littleneck clams, scrubbed 1 cup bottled clam juice

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 cloves garlic, sliced horizontally

1/2 cup chopped flat-leaf parsley

1/2 teaspoon dried hot red pepper flakes

2 teaspoons dried thyme, crumbled

Salt and freshly ground pepper to taste

1 pound linguine, cooked al dente, drained, kept warm -

Directions:

Put the water and wine in a large pot and bring the liquid to a simmer over high heat. Reduce the heat to medium-high. Add the clams to the pot and cover tightly. Steam the clams just until the shells open -- about 7 to 8 minutes. Discard any clams that do not open. Remove the pot from the heat. - Strain the clams and liquid through a fine chinois or colander lined with cheesecloth. Transfer the clams to a separate bowl. Put the juice from the steamed clams in a measuring pitcher. Add enough bottled clam juice to make 2 cups. - Put the olive oil and the butter in a saucepan set over medium heat. Add the garlic and sauté, stirring, until the garlic is lightly browned. Discard the garlic. Add the clam juice, parsley, red pepper flakes, and thyme to the saucepan. Salt and pepper to taste. Bring the sauce to a gentle simmer. - Divide the cooked pasta among four heated pasta bowls. Arrange eight of the clams around the pasta in each bowl. Pour an equal amount of sauce over the pasta and the clams. Serve at once.