Ingredients
- Extra-virgin essential olive oil
- 9 cloves garlic clove, smashed
- 5 dozen littleneck clams, scrubbed under cold flowing water
- 1 cup white-colored wine
- 1/2 cup water
- 1 large pinch crushed red pepper flakes
- 1 pound linguine
- two tablespoons butter
- two tablespoons chopped Italian parsley leaves
- two tablespoons chopped oregano leaves
- 1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
- Kosher salt
- Big fat finishing extra-virgin essential olive oil (top quality)
Directions
Coat a sizable saute pan with essential olive oil and add half the garlic clove cloves. Bring the pan to some medium- high temperature and prepare before the garlic clove becomes golden brown. Once the garlic clove is golden brown and incredibly aromatic, take it off and discard, it's satisfied its garlic clove future. Put 3 1/2 dozen clams within the pan using the wine and 1/2 cup water. Cover the pan and produce it to some boil over medium heat. Cover and prepare before the clams open, about ten minutes. Take away the clams in the pan and lower the cooking liquid. Allow the clams awesome slightly, then take them off in the shells and reserve. Discard the shells. Pour the cooking liquid right into a calculating cup.
Bring a sizable pot of well salted water to some boil over medium heat.
Coat exactly the same saute pan again with essential olive oil and add some remaining garlic clove cloves along with a large pinch of crushed pepper flakes. Bring the pan to some medium-high temperature and prepare before the garlic clove becomes golden brown. Once the garlic clove is golden brown and incredibly aromatic. take it off and discard, it's satisfied its garlic clove future. Add some remaining raw clams and reserved clam cooking liquid towards the pan. When adding the reserved clam liquid, make sure to look for sand and grit towards the bottom, you might lose the past few tablespoons juice but that's much better than sand inside your pasta! Cover and prepare before the clams open.
As the clams are cooking, drop the linguine in to the salted boiling water and prepare before the pasta is extremely "al dente " perhaps a minute approximately under this area directs.
Take away the cooked clams within their shells in the pan and warm. Add some butter and cooked clams which have been taken off their shells to the pan. Bring the liquid to some boil and add in the cooked pasta and also the herbs. Prepare the pasta along with the sauce before the sauce clings towards the pasta. Switch off heat and add in the grated Parmigiano-Reggiano. if using, and finished having a drizzle of massive fat finishing oil. Toss or stir intensely to mix.
Divide the pasta into serving dishes and garnish using the clams which are still within their shells and a bit more shaved Parmigiano-Reggiano, if preferred.
This will not make you need to clam up!
