Best Linguine With New Zealand Cockles Recipes

Linguine with Clams (Linguine con le Vongole) image

Provided by Mario Batali

Yield 4-6 servings

Number Of Ingredients 9

3 tablespoons kosher or coarse sea salt
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

Steps:

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

Pasta with Clams image

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
6 oz thinly sliced pancetta, cut into thin strips
1 garlic clove, thinly sliced
2 lb Mahogany clams or New Zealand cockles, scrubbed
1 cup bottled clam juice
1/3 cup dry white wine
4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
14 oz dried thin linguine
1/4 cup chopped fresh parsley

Steps:

Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds.
Stir in clams, clam juice, wine, and chiles and boil, covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.