Linguini with White Clam Sauce
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients:
* 1 lb dried linguini
* 5 Tbsp extra virgin olive oil
* 5 cloves garlic, minced
* 1/2 tsp dried red pepper flakes
* 4 dozen small littleneck clams
* 1/2 cup white wine
* Juice of 1/4 lemon
* 1/4 cup fresh cilantro, chopped
* 1 1/2 cups clam juice
* Pinch of Italian bread crumbs
Preparation:
Soak clams in water with pepper to remove sand. Discard any clams that are not tightly closed.
Bring large pot of water to boil. Add linguini and cook until al dente - approximately 10 minutes. Drain and rinse linguini.
While pasta is cooking, warm olive oil in non-reactive pot. Add garlic and pepper flakes and stir until the garlic is soft and golden, 3 to 5 minutes. Add the clams, wine, lemon, and clam juice. Cover and steam until clams open, approximately 7 minutes. Shuck clams and return them to pot, discarding any clams that do not open. Add a pinch or two of bread crumbs, until sauce is desired consistency.
Toss pasta in with clam sauce, garnish with chopped cilantro and serve hot.
