2lbsfresh, small clams (called Littlenect or pasta clams)
¼cupolive oil, plus extra for drizzling
5large cloves garlic, finely chopped
1tspchili flakes
1ptcherry tomatoes, halved lengthwise
14ozlinguine
2tbspfresh parley, finely chopped
2tbspfresh basil, finely chopped
juice of 1/2 lemon
Salt to taste
1
Bring a large pot of salted water to the boil (there should be enough salt in the water that it tastes like seawater).
2
In a large bowl cover clams with very cold, salted water and allow them to purge themselves of any sand for about 10 minutes; repeat this step 3 times, draining away any sandy water.
3
Heat olive oil in a medium pot over medium heat, add garlic and chili flakes and cook for 3 minutes or until lightly golden. Add tomatoes and cook covered for 10 minutes. Meanwhile add pasta to boiling water and cook according to package instructions. Add drained clams to tomatoes, stir, cover and steam for another 10 minutes or until all the clams have opened. Discard any unopened clams. Stir in parsley, basil and lemon juice, season to taste.
4
Drain pasta well and toss with clam sauce, coating pasta well. Divide onto 4 plates and drizzle each with 1 tsp olive oil.
Ingredients
2lbsfresh, small clams (called Littlenect or pasta clams)
¼cupolive oil, plus extra for drizzling
5large cloves garlic, finely chopped
1tspchili flakes
1ptcherry tomatoes, halved lengthwise
14ozlinguine
2tbspfresh parley, finely chopped
2tbspfresh basil, finely chopped
juice of 1/2 lemon
Salt to taste
Directions
1
Bring a large pot of salted water to the boil (there should be enough salt in the water that it tastes like seawater).
2
In a large bowl cover clams with very cold, salted water and allow them to purge themselves of any sand for about 10 minutes; repeat this step 3 times, draining away any sandy water.
3
Heat olive oil in a medium pot over medium heat, add garlic and chili flakes and cook for 3 minutes or until lightly golden. Add tomatoes and cook covered for 10 minutes. Meanwhile add pasta to boiling water and cook according to package instructions. Add drained clams to tomatoes, stir, cover and steam for another 10 minutes or until all the clams have opened. Discard any unopened clams. Stir in parsley, basil and lemon juice, season to taste.
4
Drain pasta well and toss with clam sauce, coating pasta well. Divide onto 4 plates and drizzle each with 1 tsp olive oil.
