LINGUINE WITH CLAMS

Linguine With Clams image

Provided by Tony Mantuano

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound linguine, bronze cut (Afeltra brand preferred)
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
12 clams, cleaned and scrubbed (Manila preferably)
2 tablespoons chopped flat-leaf parsley
1 cup dry white wine
Sea salt and freshly ground pepper

Steps:

Cook the pasta and the sauce: Bring a large pot of water to a boil, then add 5 large pinches of salt. Add the linguine to the boiling water. Cook until al dente, about 3 minutes less than what the box advices, stirring occasionally so it doesn't clump. Meanwhile, in a large sauté pan over medium high heat, add the olive oil and garlic, followed by the clams and parsley. Sauté for 2-3 minutes, until the clams begin to open and the garlic is lightly brown. Add the wine, a pinch of salt and a few grinds of pepper. Cover and cook until clams are fully open, 7-8 minutes.
Assemble the dish: Drain the pasta, reserving ½-¾ cup of the pasta water. Return the pasta to the pot. Pour ½ cup reserved pasta water, clams, and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Transfer to a platter or bowl and serve immediately.