Friday, January 25, 2008

Linguine with Clams

Serves 2-3

I tend to make this with mahogany clams which come in 2 pound bags (and should be used within a day of purchase). One bag is 2 very generous servings or 3 regular servings. Adjust amount of linguine accordingly and to the appetites of those you are cooking for,

Wash and scrub well:

1 dozen littleneck clams or 2 pounds mahogany clams.

Bring a large pot of water to a boil and cook according to package instructions:

½ pound* linguine

so that it is hot and ready to serve just when the clams finish cooking.

In a large skillet over medium heat combine:

3 T olive oil
2 cloves garlic, minced
½ to ¾ t crushed red pepper

Stir occasionally until garlic is browned, about 3 minutes


1/3 cup dry white wine or 1/3 cup clam juice

and the clams, previously washed and scrubbed. Cover the pan. Check every few minutes to see if the clams have opened; continue to cook over medium high heat until most/all of the clams have opened. Discard any unopened clams. Add:

¼ cup fresh minced parsley
Pepper to taste

Drain pasta and place in two/three individual bowls. Top with clams and sauce.

May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post)

Reviewed 5/30/2017

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