Spicy Linguini & Clams
This classic Italian seafood dish inspired by my favorite place on earth, the island of Capri. Where you'll find this pasta on just about every menu - and with good reason! This dish has become a holiday tradition in our house. At first I was intimidated by cooking clams, but I promise it’s much easier than excepted.
Ingredients
Himalayan Sea Salt
12 ounces linguini
2 tablespoons extra-virgin olive oil
4 ounces ghee
8 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 teaspoon freshly ground pepper
2 pounds Manila clams, scrubbed (If you are local, gets yours @primals, they are so good!)
1/2 cup chopped fresh parsley, plus extra for garnish
Directions
Prep the clams:
Sometimes clams have sand. First of all, see if there are any already opened clams. Tap on them; if they don’t try to close back up, toss them. Place the totally-sealed-shut clams in a bowl and cover with cold water. Let them sit for 20 minutes. You’ll see some sand in the bowl after they sit. Then carefully lift them out of the bowl and scrub all over their shells, especially the hinge, with a clean, stiff brush under running water. I use an unused toothbrush…it’s now designated as my clam brush.
In a large pot of heavily salted boiling water, cook the linguini until al dente. reserve 1/4 cup of the pasta water, then drain and return it to the cooking pot. THE RESERVE PASTA WATER IS IMPORTANT FOR THE SAUCE!!!
Meanwhile, in a large skillet, heat the ghee and olive oil over medium heat. When the butter foams, add the garlic and red pepper flakes and cook until the garlic is fragrant and very lightly golden, 2 to 3 minutes.
Add the wine and pepper, increase the heat slightly, and cook until bubbling about 2 minutes.
Add the clams, increase the heat, cover and cook just until the clams open. This can take anywhere from 3 to 8 minutes. Transfer the opened clams to the pasta pot. (If some clams are stubborn, re-cover the pan for another minute or two; if clams still don’t open, ditch them). Taste the sauce and add salt to taste.
Add any remaining cooked clams and all the clam liquid to the drained pasta. Warm through over medium heat, adding the reserved pasta water as needed to help bind the sauce.
Toss the parsley, divide the pasta and clams among bowls, and garnish with more parsley.
