by student epicure
View
my 25 recipes »
student epicure's Notes:
Expand4 quahog clams Ask a question about this ingredient
2 pounds cherry stone or manilla clams Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/4 teaspoon dried thyme Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
zest of 1 lemon Ask a question about this ingredient
1/2 pound linguine Ask a question about this ingredient
chopped Italian parsley, for garnish Ask a question about this ingredient
Cook linguine according to package directions until pleasantly al dente.
Ask a question about this stepSteam clams, first the quahogs and then the cherry stone or manillas, by placing them in an appropriately sized pot with a tight lid. Heat over medium high heat and steam until clams have fully opened. Discard any opened clams. Save any juice that has collected. When cool enough to handle, roughly chop clams. Set aside.
Ask a question about this stepMeanwhile, heat olive oil in large pan (one that will be big enough to hold all the cooked pasta). Add garlic, chili flakes, and thyme. Saute until very fragrant. Add white wine and any clam juice (drained of grit). Boil rapidly until sauce has thoroughly reduced.
Ask a question about this stepAdd cooked linguine to the pan and toss with lemon zest, clams, and parsley. Season with fresh ground pepper and serve immediately.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
