I make linguine and clams at all times of the year, not just for the Feast of the Seven Fishes. But piled up in a bowl we brought back from Ravello, it really does look like a party. I tend to remove the clams from most of the shells before bringing to the table, just so that you don’t have to constantly be pulling at them with your hands. A few for decoration is all you need.
Linguine with Clams
1/2 box of linguine, cooked in heavily salted water 1 minute short of instructions
12-18 clams, Littlenecks used here
1 shallot, minced
2 garlic cloves, minced
red chili flakes or peperoncino
1/2 cup white wine
1/2 cup fish or seafood stock, or just use pasta water if you don’t have any
2 tablespoons chopped parsley
Saute the shallot and garlic in a tablespoon of olive oil until softened. Add the chili flakes, clams, wine and stock and cover until the clams have steamed open. Remove the clams and cook down the liquid while waiting for the pasta to finish cooking. Add it along with about a 1/4 cup pasta water to the pan, making sure the pasta is just under al dente. Cook for the final minute in the sauce, adding in the clams (with some removed from the shells). Add the parsley and a tablespoon or two of olive oil off the heat and serve.