RECIPES

CLAM LINGUINE (Linguine con vongole)

In Italy, there are 2 categories of traditional clam sauces served with pasta—one with tomato sauce, the other without. This recipe is of the first variety.

INGÉDIENTS
Serves 4

1 kg fresh clams or 350 g undrained canned clams
6 tbsp. olive oil
1 clove minced garlic
400 g fresh or canned tomatoes
350 g linguine
4 tbsp. chopped fresh parsley
Salt and freshly ground black pepper

1) If using fresh clams, scrub and rinse them under cold running water. Place them in a large pot, add one cup of water and heat until the clams begin to open. Remove each clam as soon as it opens, and take it out of the shell using a small spoon, saving juice from the shells in a separate bowl as you go.

2) If the clams are large, cut each one into two or three pieces. Once all the clams have opened (throw away those that don't open), pour the cooking liquid into the clam juice then strain through a sheet of paper towel to remove any sand. If you use canned clams, keep the liquid.

3) Bring a large pot of water to boil for the pasta. At the same time, heat oil and sauté garlic at medium heat.

4) Remove the garlic and discard. Add diced tomatoes and clam juice. Mix well and let simmer until the sauce begins to thicken slightly. Add salt to boiling water and cook pasta.

5) One to two minutes before the pasta is ready, add parsley and clams to the tomato sauce and increase heat. Add salt and pepper to taste. Drain pasta and place on a large serving dish. Cover immediately with sauce and mix well before serving.