Linguine and Clams – GFCFSF

January 25, 2015


Linguine and Clams - GFCFSF

1 pound GF linguine, preferably fresh like RP's or Capello's
1/2 cup olive oil
6 cloves garlic, finely chopped
1 cup dry white wine
1 teaspoon crushed red pepper flakes
24 littleneck or chowder clams, shells scrubbed with a brush under cold water
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh Italian, flat leafed parsley

Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.

Warm the olive oil in a pot large enough to hold the clams in a single layer. Add the garlic and red pepper flakes and cook until garlic is softened but not browned, about 2 minutes. Add the wine and allow to simmer and sweeten, about 2 minutes. Add the clams and parsley and cover the pot. Cook until the clams open, about 5 minutes. Season with salt and pepper. Remove from the heat and spoon over cooked pasta. Make sure you do not discard any of the liquid from the clams, as it is needed for the sauce. Be sure to discard any unopened clams.

Cooks note: to make sure I don't overcook the clams, I remove the ones that have opened to the serving bowl as some can take longer than others and you don't want to overcook them as they become tough.

Linguine and Clams
Linguine and Clams