Basil Linguine and Clams

Basil Linguine and Clams

Basil Linguine and Clams

One of our favorites for its simplicity and utter deliciousness. Gratefully modified from Alice Waters, The Art of Simple Food--you will be shocked how good this fast, simple recipe is!

Set a large pot of salted water to boil, for the pasta.
Wash well under cold water:

  • 2 pounds small-to-medium clams

If clams are especially sandy, soak in abundant cold water for 30 minutes then drain well.
Heat in a heavy-bottomed pan (cast iron works great):

  • 1 tbsp Stonehouse House Blend or Olio Santo EVOO

When hot, add the clams and

  • 5 garlic cloves, minced (fine)
  • A large pinch of red chili flakes
  • ½ cup white wine 

Cover and cook over medium-high heat until the clams open, about 6 or 7 minutes. Meanwhile cook al dente, in the salted boiling water:

  •  ¾ pound linguine

When the clams have opened, stir in:

  • 1-2 tbsp chopped parsley
  • 3 tbsp Basil EVOO

Drain the noodles well, toss with the clam sauce and serve.
Serves 4.

Note: if using a cast-iron pan be sure to pre-heat the pan on low for 10 minutes before beginning to cook. Also, save a little pasta cooking water in case you need to add a bit back in after you've added the clams to the pasta.

VARIATIONS: Try shrimp instead of clams!

Photo credit: Erin Scott 

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