Linguine with Clams
Linguine with Clams (in bianco) is the best way to enjoy these sweet and briney beauties–not to mention the longest part is waiting for the water to boil!
Servings Prep Time
1 10minutes
Cook Time
10minutes
Servings Prep Time
1 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Put a huge pot of covered water over high heat and bring to a rolling boil.
  2. In the meantime, fill a bowl large enough to accommodate all the clams with some room temperature water and mix in the baking soda. Drop in the clams and let them soak in the water briefly so they drink up the water and spit it back out, from the soda, along with any grit and grain they’ve got to them.
  3. Mince the garlic and chili and drop them into a pan, about 10” or so and has a lid, and drizzle in the olive oil. Let it sit here until you’re ready.
  4. Once the pasta water is boiling, salt it heavily and drop in the pasta, cooking a minute shy of what the package specifies for al dente (which would usually come out to about 9 minutes).
  5. Drain the clams and give them a quick rinse.
  6. Put the garlic-chili pan over low heat and gently warm the oil, infusing it with the garlic and chili. After about a minute or so, once the oil becomes fragrant, increase the heat and add in the clams. Toss them about in the pan before pouring in the vermouth. Clap on the lid and turn down the heat to a low simmer. Steam the clams for about 6 – 7 minutes, until they’re almost completely open, but not quite is perfect.
  7. Drain the pasta, reserving a little of the water just in case, and drop the linguine into the clam pan, tossing in the liquid. Cook for just another minute, until the clams are perfectly opened. Sprinkle on the parsley and transfer to a wide, warm bowl and eat immediately.

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