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.
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