Recipe: Linguine with Clam Sauce

The following linguine with clam sauce recipe is basically pasta alio e olio (garlic and olive oil) with the addition of minced clams (I like the brand "Snows").  Note: you can use fresh clams but I recommend steaming the clams and shucking them, as opposed to making the sauce with whole clams (you can save a few of the clam shells as a garnish but who wants clam shells in their pasta bowl!).  You can also skip the butter, white wine, chicken stock, etc. as the ingredients are completely unnecessary and get in the way of the clams, garlic, and parsley which are the real stars in a great linguine with clam sauce dish.  

Here's the very simple recipe!

- 2 cans of minced clams with liquid drained (note: save some of the liquid)

- 1/4 cup olive oil

- 4-5 cloves of thinly sliced garlic

- 1/2 teaspoon of red pepper flakes

- 4 tablespoons of chopped parsley

- Freshly ground black pepper and Kosher salt to taste

- 1/2 pound of good quality linguine fine (thin linguine)

Process:

Begin by adding olive oil, red pepper flakes, and garlic to a cold saute pan.  Set your flame to medium low and let the ingredients cook through slowly (here you're looking to release the flavor from the garlic and red pepper flakes without burning the ingredients).  Add your minced clams and stir into mixture (3-5 minutes).  Add salt and black pepper to taste.  Next, add your pasta and parsley to the saute pan and mix thoroughly; at this stage you can either add a bit of the clam juice or more olive oil if your sauce is to0 dry.   

The golden rule is never to add grated cheese to a pasta dish with fish sauce, but, to be perfectly blunt, I love the taste of grated Grana Padano in linguine with clam sauce (so, if you like it then add a bit of grated cheese!).