52 minutes
A flavorful linguine dish made with garlic, dried chile flakes, white wine, and steamed clams.
Small Clams, washed thoroughly
0 lb
Extra Virgin Olive Oil, divided
tablespoons
Garlic Clove, finely chopped
each
pinches
cups
Linguine, cooked al dente
0 lb
Flat Leaf Parsley, chopped
tablespoons
1. Wash Clams
First, wash the clams thoroughly under cold water. If your clams are particularly sandy, let them sit in a bowl of cold water for about 30 minutes to purge any grit.
2. Bring Water to Boil
While the clams are soaking, bring a large pot of salted water to a boil. This is for your linguine, which you'll cook a bit later.
3. Cook Clams with Garlic and Chile
In a heavy-bottomed pan, heat 1 tablespoon of extra-virgin olive oil over medium heat. Once the oil is hot, add the clams, finely chopped garlic, and a generous pinch of dried chile flakes. Stir everything together, allowing the garlic and chile to release their flavors. When you see the clams just beginning to open, it's time to move to the next step.
4. Steam Clams with Wine
Pour in the white wine, cover the pan with a lid, and let the clams steam for 6-7 minutes. The wine will help open the clams fully and infuse them with a delicious briny flavor. At the end of this time, all the clams should be open. If any remain closed, discard them.
5. Cook Linguine
Meanwhile, cook the linguine in your pot of boiling salted water until al dente. This usually takes about 8-10 minutes, but start checking a minute or two before the package instructions suggest.
6. Add Olive Oil and Parsley
Once the clams are done, stir in the chopped parsley and the remaining 3 tablespoons of extra-virgin olive oil into the pan. This adds a fresh, bright flavor and a lovely gloss to the sauce.
7. Combine Linguine and Clam Sauce
Drain the linguine and add it directly to the pan with the clam sauce. Toss the noodles well so they are evenly coated with the sauce and the clams are distributed throughout. The pasta should glisten with the mixture of olive oil, wine, and clam juices.
8. Serve
Serve immediately, ensuring each plate gets a fair share of clams and a sprinkle of parsley for a final touch. Enjoy your Chile-Garlic Linguine with Steamed Clams!
Opt for the freshest littleneck or Manila clams you can find. Fresh clams should smell like the ocean and not fishy. Ensure they are closed or close when tapped; this indicates they're alive and fresh. Rinse them under cold running water and scrub any dirt or sand off their shells.
When you add the clams to the pan, cover them to trap the steam. This helps them cook evenly and open up. If any clams haven't opened after a reasonable time, discard them as they may not be safe to eat.
Start cooking the pasta just before you start the clams. This way, both components will be ready around the same time, and you can combine them while both are at their best.
To remove any remaining sand from inside the clams, soak them in a mixture of cold water and sea salt (a ratio of 1/3 cup of salt to 1 gallon of water) for at least 20 minutes, or up to an hour. They'll expel any sand trapped inside. After soaking, give them another quick rinse.
Cook the linguine until it is just shy of al dente. It will continue to cook when you toss it with the sauce and clams, and you want to avoid mushy pasta.
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