Linguini with Clams
Circle B Kitchen
Adapted from Peter Minakas of Kalofagas
Keep your clams on ice in the fridge until you're ready to use them. I've kept them for 2 days like this, adding ice as needed. Be sure to clean your clams by soaking them in cold water for about an hour before you cook them. The clams will spit out any sand that might be inside. I like to use little neck clams for this.
1 – 2 lbs of fresh clams (about 6 per person)
1 package of dry linguine
1/3 cup of olive oil
1 small red onion, finely diced
5-6 cloves of garlic, well minced
1 tsp. of dried chilli flakes (I used ¼ tsp)
1 cup dry white wine
zest and juice of 1 lemon (no more than 2 tablespoons)
1/3 cup chopped fresh parsley
(1-2 tablespoons of butter, optional)
Place a large pot of water on your stove-top and bring to a boil. Add a good amount of salt and when the water begins boiling, add your linguine and cook to “al dente” or for about 8-9 minutes. Strain and reserve a cup of pasta water (toss in some olive oil to prevent the pasta from sticking if the linguine is ready before your clams are).
While the pasta cooks, add the olive oil to a large skillet that's been heated over medium hea. Add the diced red onions, garlic and chilli flakes and cook for about 5-6 minutes so that your onions sweat.
Now add the clams and white wine and crank the heat to high. Place the lid on the skillet and cook the clams for about 6-7 minutes or until they all open (discard any that do not).
Strain your pasta and add it into the skillet with the clams, plus the lemon zest and lemon juice and fresh chopped parsley (reserve some parsley for serving). Toss the linguine well to coat it with the sauce. Add some pasta water if sauce looks too dry. Taste for seasonings and add more salt or lemon juice if needed. At this point you could stir in a little butter if you wish.
Turn the pasta out into a large serving bowl and sprinkle with the reserved parlsey. Drizzle some extra-virgin olive oil and maybe a little extra lemon juice on top and serve.