LINGUINE WITH CLAMS, CHILE, AND PARSLEY

Linguine with Clams, Chile, and Parsley image

Yield Serves 4

Number Of Ingredients 14

Fresh Pasta Dough (page 249) or 8 ounces store-bought fresh linguine
Semolina flour, if using fresh dough
1/3 cup bottled clam juice
3 tablespoons dry white wine, such as Sauvignon Blanc
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup finely diced carrot
1/3 cup finely diced leek, white and pale green parts only
1/4 cup finely diced celery
1 tablespoon minced garlic
1/4 teaspoon minced fresh red Thai chile
4 dozen littleneck clams (about 5 pounds), well scrubbed
1 teaspoon crushed red chile flakes, ground finely in a spice grinder, or 1/8 teaspoon cayenne pepper
1/4 cup fresh flat-leaf parsley leaves, thinly sliced

Steps:

If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the linguine cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
Stir together the clam juice and wine. Bring a large pot of water to a boil and salt it generously.
Heat the oil in a large sauté pan with a lid over medium-high heat. Add the carrot, leek, celery, garlic, chile, and a pinch of salt. Cook, stirring, until golden, about 4 minutes. Add the clams and clam juice mixture, cover, and cook, shaking the pan occasionally, just until the clams open, about 5 minutes.
Meanwhile, add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and add to the clam mixture. Cook, tossing gently, until the pasta is glazed with the sauce.
Transfer to shallow serving bowls and sprinkle the ground chile all over. Garnish with the parsley and serve immediately.