24 fresh littleneck clams
1 medium onion, minced
1/4 cup (60 ml) extra-virgin olive oil
2 cloves garlic, minced
1/2 tsp (2 ml) crushed red pepper
1/4 tsp (1 ml) ground black pepper
1 cup (250 ml) dry white wine
1 lb (450 g) linguine


Scrub clams and place them in a wide-lidded pot with enough water to cover the bottom. Cover pan, turn on heat and bring to a steady simmer. After 5 to 7 minutes, check on the clams: you'll want to remove each one as soon as it opens. Every minute or so uncover the pot and, with tongs, remove any clams from shells that open. After 10 minutes or so, all the clams should have opened. Discard any that have not. When clams are cool enough to handle, roughly chop.

Strain the clam broth through a fine mesh sieve lined with cheesecloth or 1 ply of a 2-ply paper towel, tilting pan gently to leave most of sand behind.

Bring a large pot of salted water to boil and cook pasta. Meanwhile, wipe the clam pan clean and add olive oil and minced onion. sauté over medium heat for about 2 minutes, until onion softens and begins to turn translucent, then add garlic. sauté another minute and add crushed red pepper and black pepper. When garlic just starts to brown, add wine and reserved clam juice. Bring to a lively simmer and adjust seasoning.

Add clams and stir until they are warmed through. Drain linguine and place in a serving bowl. Pour clam sauce over pasta and toss. Garnish with shredded basil if desired.




This recipe is from How To Cook Fish -

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