Serves 4
More clams, less linguine—that’s the Live to Eat way. Using so much shellfish adds tons of flavor to the broth and the garlic puree gives it wonderful body. Use fresh clams here—I’ve yet to find canned clams that remotely compare, plus, the shells add a nice touch.
1 pound linguine
Canola oil for the pan
8 cloves garlic, thinly sliced
8 pepperoncini with seeds, chopped
Pinch red pepper flakes
5½ dozen manila clams, scrubbed, any cracked or open clams discarded
1⅓ cups white wine
¼ cup Garlic Puree (here)
Juice of 1 lemon
Kosher salt
Fresh ground black pepper
¼ cup chopped mixed fresh herbs (parsley, mint, dill)
Cook the pasta according to package directions and drain.
Slick a large skillet with oil and add the sliced garlic and pepperoncini. Sauté over medium heat until the garlic is soft and fragrant. Add the red pepper flakes and clams and sauté for 30 seconds. Add the wine, cover, and cook, shaking the pan occasionally as the clams begin to open. Stir the garlic puree and lemon juice into the pan and season with salt and pepper. Simmer, covered, until all of the clams have opened, 2 to 3 minutes. Stir in the herbs. If the broth is too thick for your taste, add enough water to reach your desired consistency. Discard any clams that have not opened.
Push the clams to one side of the pan and add the drained pasta to the broth. Toss with tongs and transfer the pasta to a large serving bowl. Top with the clams and serve hot.
VARIATION: Use clams, mussels, and shrimp for a seafood extravaganza.