Photo by bettybites
bettybites's Notes:
12 littlenecks Ask a question about this ingredient
1 pkg linguine Ask a question about this ingredient
1 teaspoon anchovy paste Ask a question about this ingredient
2-6 cloves garlic (depending on how much you like...i like a lot!) Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
1 cup clam juice Ask a question about this ingredient
olive oil to saute garlic Ask a question about this ingredient
couple pinches of crushed red pepper Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
chop or press garlic cloves and set aside
Ask a question about this stepcook pasta in salted water until al dente or just under...don't overcook
Ask a question about this stepwhen pasta is done, drain and reserve some cooking liquid, set aside
Ask a question about this stepmeanwhile, saute garlic in a little olive oil just for a minute
Ask a question about this stepadd anchovy paste, crushed red, salt and pepper to taste and saute a bit more making sure garlic doesn't burn
Ask a question about this stepadd wine and clam juice. you can also just use wine or just clam juice, or a little less of each. My quantities are on the high end so as to have enough sauce for all that pasta!
Ask a question about this stepadd rinsed littleneck clams and bring temp to med/med-high and cover for 7 minutes...no peeking!
Ask a question about this stepIf you cooked the pasta under, you can give it a toss with the hot necks and sauce, otherwise I plate the pasta first, and when the clams are done i place 6 around the outer edges of the pasta bowl, then pour sauce over pasta. Garnish with parsley and fresh grated parm chz
Ask a question about this stepthanks! my kitchen's pretty cool, but this isn't it...HA! i rented this amazing house over the summer for a birthday celebration, and actually did cook this recipe for 12 people...so it's even good for a crowd! this recipe is really flexible too, i usually cook with as little olive oil as possible and then drizzle it on the pasta fresh to really get the flavor of the oil and maintain the wonderful benefits of it.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Sounds yummy! Your kitchen looks cool!