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|Gratefully modified from Alice Waters, The Art of Simple Food--you will be shocked how delicious this fast, simple recipe is!|
Set a large pot of salted water to boil, for the pasta.
Wash well under cold water:
2 pounds small-to-medium clams
If clams are especially sandy, soak in abundant cold water for 30 minutes then drain well.
Heat in a heavy-bottomed pan (cast iron works great):
1 tbsp House Blend or Olio Santo
When hot, add the clams and
Cover and cook over medium-high heat until the clams open, about 6 or 7 minutes. Meanwhile cook al dente, in the salted boiling water:
¾ pound linguine
When the clams have opened, stir in:
Drain the noodles well, toss with the clam sauce and serve.
Note: if using a cast-iron pan be sure to pre-heat the pan on low for 10 minutes before beginning to cook. Also, save a little pasta cooking water in case you need to add a bit back in after you've added the clams to the pasta.
photo credit: erin scott.