*Linguine with White Clam Sauce
Linguine alle Vongole.
This classic Italian dish is easy to prepare and delicious.
The key is to keep it simple and use the best ingredients you can find.
1/3 cup premium extra-virgin olive oil
3 cloves thinly sliced garlic
2 lbs. cleaned fresh clams in shells
2/3 cup dry white wine
1/2 tsp. Bomba hot pepper paste or red pepper flakes
1 lb. linguine(reserve 2 cups pasta water to add later)
2 tbsp. finely chopped flat leaf parsley
Sea salt and fresh ground black pepper to taste
Pasta: Bring a large pasta pot full of salted water to a boil. Prepare the sauce while the pasta is cooking. When pasta water is ready, add pasta and cook for 8 to 10 minutes depending on your taste. Reserve about a cup of the pasta water towards the end of cooking to add to sauce, if needed. When pasta is done, drain well.
Heat oil in a medium sized skillet over medium heat. Add garlic and saute until golden. Add clams, wine, and Bomba or red pepper flakes. Cover and cook, gently shaking pan occasionally until clams open, about 8-10 minutes. Remove clams, draining any liquid into pan, and put aside. Add reserved pasta water incrementally to your sauce and reduce. Add clams back to the sauce along with your al dente pasta, parsley, and salt and pepper. Toss until pasta is well coated.