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|Linguine with White Clam Sauce
|Recipe contributed by Joe Barracato
- 36 littleneck clams / juice reserved or 2 - 10 ounce canned whole clams
- 1 pound linguine
- 1/2 cup extra virgin olive oil
- 1 bottle of clam juice
- 6 garlic cloves, peeled and sliced
- 1/2 teaspoon crushed red pepper
- 1/4 cup chopped fresh Italian parsley
|Shuck the clams, reserving the liquid. Strain the liquid, chop the clams and combine them with the liquid. If using canned clams drain reserve liquid, chop the clams and then combine with the reserved liquid and the bottle of clam juice. Set aside. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes. Meanwhile, heat 1/4 cup (half of the oil) of the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add crushed red pepper and cook about 2 minutes. Pour in the clams and their liquid and heat up, about 2 minutes (be careful not to overcook the clams). Ladle about 1/2 cup of the pasta cooking water into the skillet and bring to a low simmer. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stir in the parsley and check the seasoning, adding salt and crushed red pepper if necessary. Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously, but still form a small pool in the bottom of the pan, 1 to 2 minutes. Divide the pasta among warmed bowls, spooning some of the sauce in the pan and drizzling some of the remaining olive oil over each serving. Serves 6.
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