Linguine Alle Vongole
from the kitchen of Sharmagne Leland-St.John

3 quarts water
A splash of kosher salt
6 ounces linguine
3 tablespoons extra-virgin olive oil
1 garlic clove, sliced paper thin
¼ teaspoon crushed red pepper flakes
1/3 cup white wine
2 pounds fresh Manila clams
2 tablespoons flat-leaf parsley, roughly chopped

Bring the water to a boil in a 5-quart pot, then season lightly with the
salt. Add the linguine and cook, stirring occasionally, until about 2
minutes before al dente. Reserve ½ cup pasta cooking water and
drain.

While the pasta water is boiling, wash the clams in ice-cold salt-water.
(11 grams salt/1 litre water.) Rub the clams thoroughly.

Heat the oil in a large skillet over medium heat. Add the garlic and cook,
stirring often, until just golden.  Add the red pepper flakes and continue
cooking an additional 15 seconds. Add the wine, then the clams. Increase
heat to high. Cover the skillet and cook until the clams have opened and
released their juices, approximately 5 minutes, depending upon the size of
the clams.  As each clam opens, transfer it to a bowl with a slotted spoon.

Add ¼ cup of the reserved pasta water to the skillet; bring to a boil. Add the
drained pasta to the pan. Cook over high heat, tossing constantly, until the
pasta is al dente and has soaked up some of the sauce from the pan. Add the
clams and the juices from the bowl to the pan.  Add the parsley and toss to
combine. If the sauce seems dry add more of the reserved pasta water.

Transfer the pasta to warmed bowls and drizzle with a bit more oil.

EDITOR'S NOTE:
Discard any clams that do not open.


 

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