Linguine with Clams

A simple and delicious recipe from Alice Waters.  This is the second time I've had this in 3 days.  If I pre-soak the clams I can start cooking and be eating in less than 30 minutes.  This is one of those recipes that makes me realize there's really no excuse for not making a hot meal for myself.



Linguine with Clams (adapted from The Art of Simple Food by Alice Waters)

Ingredients:

• 2 lbs small clams
• 4 tbsp extra virgin olive oil, divided
• 5 garlic cloves, minced
• 1 tomato, diced
• 1/8 tsp dried chile flakes
• 1/2 cup white wine
• 3/4 lb uncooked linguine
• 1 tbsp parsley, chopped (optional)
• parmesan cheese, grated (optional)

Method

1. Wash the clams well under cold water, and soak for 30 minutes to get all the sand out.
2. Bring a large pot of salted water to boil.
3. Heat 1 tbsp of olive oil in a heavy-bottomed pan.  When it's hot, add the clams, tomato, garlic, chile flakes, and wine.  Cover and cook until the clams open, about 6 minutes.
4. Meanwhile, cook the linguine in the pot of boiling salted water to al dente, about 6 minutes.
5. When the clams are open, stir in 3 tbsp olive oil and the parsley, if using.
6. Drain the linguine, toss with the clam sauce, add more salt if needed, and top with parmesan cheese if desired.  Serve immediately.

Note: You can use larger clams; if you do, steam them open then remove them from their shells and chop them up.  Add them to the sauce along with the parsley.

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