How I Make The Best Pasta with Clams

Von Sip and Feast · 30 Min.

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Zubereitung

1. Bring a large pot of lightly salted water to a boil, using less salt than usual because the clams are naturally salty.
2. Heat a large pan over medium-low heat with the olive oil. Add the garlic and anchovies and saute until the garlic is lightly golden and the anchovies mostly dissolve. Add the red pepper flakes and cook 20–30 seconds more.
3. Add the wine and the whole clams, turn the heat to medium-high and cover. Remove the clams as they open and keep them warm in a bowl tented with foil.
4. While the clams steam, add the linguine to the boiling water and cook until 1 minute less than al dente, reserving at least 2 cups of pasta water before draining.
5. Once all clams have opened (discard any that stay shut after 7–8 minutes), reduce the heat to medium and add half the parsley, the reserved clam juice and 1 cup of pasta water.
6. Add the pasta to the sauce with the chopped baby clams, coat thoroughly and cook until al dente. Turn off the heat and mix in the whole clams and the butter.
7. Taste and season with salt and pepper if needed. If more sauce is needed, add more reserved pasta water.

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