This recipe has become a staple at Sour Cherry Farm in the summer, when we like to pick up fresh and beautiful clams from the Jersey Shore or Long Island, take them home in a bag of ice and cook them that night.
Start by boiling water for pasta.
Chop up some garlic on the cutting board you got at the Prison Store in Maine:
Saute the garlic:
Add broth and wine.
And chili flakes:
And cover the pan to let the clams open:
Meanwhile chop parsley:
Place your colander over your pasta bowls. When the water drains out, it will warm the bowls:
Make sure clams are open. Discard any that are still closed.
Add to the clams and the sauce:
Garnish with parsley and serve:
Linguine alle Vongole
1/2 cup extra-virgin olive oil
6 ounces thinly sliced pancetta, cut into thin strips
1 garlic clove, thinly sliced
2 pounds cherrystone clams, scrubbed
1 cup chicken broth, homemade or low-sodium canned
1/3 cup dry white wine
4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
14 ounces dried thin linguine
1/4 cup chopped fresh parsley leaves
Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.
Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.