Linguine and Clams

linguine and clams

Of all my dad’s favorite foods (he was a chef back in his day), I think this meal is at the top of the list.  “It’s all from the earth,” he always says, “Clams from the sea, garlic and wheat from the ground, and olive oil from the trees.”  Whatever the philosophy behind it, this is a delicious plate of pasta.  Plain and simple: this recipe is worth it.

By the way, Central Coasters (especially north SLO county) – Pier 46 seafood market/restaurant in Templeton is THE PLACE to buy seafood.  High quality, fresh fish and wonderful prepared items.  Great food, and you’re supporting the local economy!  That’s where these littlenecks came from (click for pretty pictures!)

Linguine and Clams
Entree, serves 6-8

1 pound linguine  (recommended: DeCecco) – reserve 1 cup cooking water
1/2 cup olive oil
10 garlic cloves, passed through garlic press
36 Littleneck clams
1 bunch of flat leaf Italian parsley, chopped
1 tablespoon unsalted butter
Freshly ground black pepper, to taste
Kosher salt, to taste

clams

1. Cook linguine according to package directions, in well-salted water.  When cooked to al dente, drain, reserving 1 cup of water.
2. Meanwhile, heat olive oil in large pan.  Add garlic, and cook until garlic begins to turn golden.  Take care not to burn the garlic!
3. Add clams, reserved pasta water, and parsley to pan. Bring to a low boil, then cover.
4. After a few minutes, remove cover and check clams.  When they have begun to open up, let cook with cover off, tossing occasionally.
5. When all clams have opened, add butter. Stir to incorporate into sauce.
6. Add pasta to pan, toss, and serve immediately.

tossing

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