- 1 pound linguine
- 1/2 cup plus 1 tablespoon olive oil
- 6 cloves garlic, finely chopped
- 1/4 cup dry white wine
- 18 littleneck or chowder clams
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh Italian, flat leafed parsley
1. IF YOU HAVEN’T RINSED YOUR CLAMS, DO IT NOW. It will take about a half hour if done haphazardly, a couple of hours if done conscientiously. If you like gritty clams, by all means skip this step.
2. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
3. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.
NOTE: We like to pick out the clams from the sauce and into a bowl, mix the pasta with the sauce, plate the pasta, and then arrange the clams decoratively over the pasta. It looks better, and it prevents fights over who got too many or not enough clams in their serving.