This recipe will serve two, so adjust if having company for dinner.
- 8 oz. linguine
- 2 tbsp. olive oil
- 2 minced cloves of garlic
- pinch of crushed red pepper flakes
- 1/4 cup white wine
- 18 littleneck clams, scrubbed *
- 1 tbsp. unsalted butter, freshly ground pepper
- 1/4 cup flat leaf parsley, plus 1 tbsp. thinly sliced stems
- Generous amount of grated Asiago cheese -optional
Bring a pot of generously salted water to a boil. Cook the linguine until al dente. Reserve 1/2 cup of the water. Drain the remaining water.
Heat the oil in a large pot over a medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, making sure to stir continuously. Add the wine and bring to a simmer. Increase the temperature to medium-high and add the clams. Cover and cook until the clams open (4-6 minutes). Should any of the clams not open up, be sure to discard.
Stir in the butter, parsley and stems. Add the pasta and toss to coat completely. Add the pasta water, 1 tbsp. at a time until the sauce is loose and creamy. Top with a sprinkle of freshly ground pepper and grated Asiago cheese if you wish.
*TASTE first, then add a little salt if necessary as the clams are naturally salty and you do not want to ruin the dish.
Divide equally into your prettiest bowls, garlic toast and chilled wine. What a date night this could be. Enjoy.
