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Categories:
extra-virgin olive oil garlic white wine Manila clams salt linguine flat leaf parsley Calabrian peppers
Viewed: 101 - Published at: 3 years agoIngredients
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 3/4 cup dry white wine (such as Sauvignon Blanc)
- 3 pounds Manila clams or other small clams, cleaned and scrubbed
- Salt and freshly ground black pepper
- 1 pound fresh linguine
- 2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
- 2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes
Method
- Warm the olive oil in a large frying pan over medium heat.
- Add the garlic and cook for 1 minute.
- Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes.
- Add the clams, cover, and cook until the shells open, 3 to 5 minutes.
- Discard any that do not open.
- Season with salt and pepper.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente, 3 to 4 minutes.
- Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes.
- Garnish with parsley sprigs, and serve immediately.
