Reviews (1) Add Rating & Review 119 Ratings 5 star values: 13 4 star values: 27 3 star values: 43 2 star values: 30 1 star values: 6 Martha Stewart Member Rating: Unrated 08/15/2012 almejas pasta
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Gallery Linguine with Clams Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/3 cup extra-virgin olive oil 4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced 1/4 teaspoon red-pepper flakes 3 dozen littleneck clams or 4 dozen cockles 1 tablespoon cornmeal or flour 1 pound linguine pasta 3 tablespoons chopped fresh flat-leaf parsley
Variations Martha served Linguine with Clams with Spicy Olive Oil.
Gallery Linguine with Clams
Recipe Summary Servings: 6
Gallery
Linguine with Clams
Linguine with Clams
Linguine with Clams
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/3 cup extra-virgin olive oil 4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced 1/4 teaspoon red-pepper flakes 3 dozen littleneck clams or 4 dozen cockles 1 tablespoon cornmeal or flour 1 pound linguine pasta 3 tablespoons chopped fresh flat-leaf parsley
Directions
Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.
Variations Martha served Linguine with Clams with Spicy Olive Oil.
Variations
Martha served Linguine with Clams with Spicy Olive Oil.
Reviews (1)
Add Rating & Review 119 Ratings 5 star values: 13 4 star values: 27 3 star values: 43 2 star values: 30 1 star values: 6
Martha Stewart Member Rating: Unrated 08/15/2012 almejas pasta
Reviews (1)
Add Rating & Review 119 Ratings 5 star values: 13 4 star values: 27 3 star values: 43 2 star values: 30 1 star values: 6
Add Rating & Review
119 Ratings 5 star values: 13 4 star values: 27 3 star values: 43 2 star values: 30 1 star values: 6
119 Ratings 5 star values: 13 4 star values: 27 3 star values: 43 2 star values: 30 1 star values: 6
119 Ratings 5 star values: 13 4 star values: 27 3 star values: 43 2 star values: 30 1 star values: 6
5 star values: 13 4 star values: 27 3 star values: 43 2 star values: 30 1 star values: 6
Martha Stewart Member Rating: Unrated 08/15/2012 almejas pastaMartha Stewart Member
Rating: Unrated 08/15/2012
almejas pasta
Rating: Unrated
All Reviews for Linguine with Clams
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Linguine with Clams
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
