*Squid Ink Linguine with Clams
Linguine Nero di Seppia alle Vongole.
This simple, classic seafood dish with the squid ink "Nero di Seppia" linguine can be found throughout Italy.
-1 pound Nero di Seppia (squid ink) linguine
-1/4 cup premium extra virgin olive oil
-4 garlic cloves, sliced
-1/4 teaspoon Bomba Hot Pepper Pasta (more or less depending on your heat preference)or red pepper flakes.
-2 pounds fresh clams (in shells), scrubbed and rinsed well
-3/4 cup dry white wine
-1 juiced medium lemon
-3 tbsp unsalted butter
-sea salt to taste
-fresh ground black pepper to taste
-1/2 cup finely chopped flat-leaf parsley
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.
Sauce: In a large pan, heat the olive oil over medium heat. Add the garlic and saute until golden.
Next add the clams, wine, Bomba or red pepper flakes, and lemon juice. Cover then simmer for 7-8 minutes, periodically and gently shaking the pan until all the clams have opened. CLAMS THAT HAVE NOT OPENED SHOULD BE DISCARDED.
When the pasta and sauce are done (time so they are done together), add the linguine to the clams sauce as well as the butter, parsley, and salt and pepper. Toss the pasta with the clams and sauce so they are well blended. Drizzle with a generous pour of premium extra virgin olive oil then serve.