SERVES 4 to 6
TOTAL TIME: 30 minutes
When shopping for clams, choose the smallest ones you can find. Be sure to scrub the clams thoroughly of grit and sand before cooking. Note that the clams can be very briny, so be sure to taste the final dish before seasoning with additional salt.
|
2 |
tablespoons extra-virgin olive oil |
|
2 |
shallots, minced |
|
3 |
garlic cloves, minced |
|
½ |
teaspoon red pepper flakes |
|
4 |
pounds littleneck or cherrystone clams, scrubbed |
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½ |
cup dry white wine |
|
1 |
bay leaf |
|
2 |
tomatoes, cored and chopped fine |
|
6 |
tablespoons unsalted butter, cut into ¼-inch pieces |
|
¼ |
cup packed fresh parsley leaves |
|
1 |
tablespoon minced fresh oregano or 1 teaspoon dried |
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Salt and pepper |
|
|
1 |
pound linguine |
1. Heat oil in Dutch oven over medium-high heat until shimmering. Add shallots and cook until softened, about 2 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in clams, wine, and bay leaf. Cover and simmer, shaking pan occasionally, until clams begin to open, about 6 minutes.
2. Uncover and continue to simmer until all clams have opened and sauce is slightly reduced, about 2 minutes. Discard any clams that refuse to open and remove bay leaf. Gently stir in tomatoes, butter, parsley, and oregano. Continue to cook until butter has melted and tomatoes are heated through, about 1 minute. Off heat, season with pepper to taste.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in clam mixture and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve.