Linguine with Clams

First made March 26, 2012 for my parents!

Ingredients:

• 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 (less than 1 tbsp needed)
  
• 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

1. 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).

2. 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.

3. Add clams and 1 tablespoon red pepper flakes (less than 1 tbsp needed) and sauté 1 minute.

4. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

5. Pull the linguine straight from the pot and add to the pan. (Reserve 1/2 cup cooking water, then drain linguine and add to pan.)

6. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist.

7. 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.

Recipe: http://www.epicurious.com/recipes/food/views/Linguine-with-Clams-em-Linguine-con-le-Vongole-em-350683

Video: http://www.youtube.com/watch?v=o_5iCzDseb8