Thursday, September 1, 2011

Linguine and Clams

Clams and pasta are a great pairing. When you cook these shelled beauties in butter, garlic and white wine they release a taste of the salty waters from which they were caught. All these ingredients combined make a lovely rich sauce that's balanced by the heat of red chili flakes and the briny goodness of the sea.

The other great thing about this dish is that it takes minutes to make. You're literally done in the time it takes to boil your pasta...Magically delicious!

1 pound littleneck clams
enough dry pasta for four people
1/2 cup white wine
1 tablespoon butter
1 tablespoon extra virgin olive oil
4 cloves garlic, finely chopped
1/4 or 1/2 teaspoon red chili flakes (depends on how hot you like it)
1 tablespoon roughly chopped parsley

Clean your clams by rinsing them several times and reserve.

Bring a large pot of SALTED water to a boil and cook pasta. In the meantime, saute the on med-low heat garlic in butter and olive oil. When they soften add the chili flakes, clams and white wine. Close the lid and cook on low for 5 minutes or until clams all open. Add the pasta to the clams when it is cooked to you liking as well as 1/2 cup of pasta water. Let the sauce reduce lightly as you toss everything together for about 1-2 minutes. Top with fresh parsley and serve!

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