Linguine Con Le Vongole

Recipe Ingredients

1 lb	454g / 16oz	Dry linguine
1/4 cup	59ml	Extra-virgin olive oil - plus
		More for serving
4		Garlic cloves - slivered
1/4 teaspoon	1.3ml	Red pepper flakes
2 lbs	908g / 32oz	Littleneck or Manila clams - scrubbed, and
		Rinsed well
3/4 cup	177ml	Dry white wine
		= (such as Pinot Grigio)
1		Lemon - juiced
3 tablespoons	45ml	Unsalted butter
		Sea salt - to taste
		Freshly-ground black pepper - to taste
2		Handfuls fresh flat-leaf parsley - finely chopped
2 tablespoons	30ml	Lightly-toasted and fried bread crumbs - (optional)

Recipe Instructions

Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.

Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.

Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D41) - from the TV FOOD NETWORK

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