Garlicky Clams with Linguine | Emeril Lagasse

Elegant enough to impress, yet incredibly easy to prepare. This classic pasta dish pairs a garlicky sauce with briny clams served right over the top for a fresh, flavorful dish!

GARLICKY CLAMS WITH LINGUINE
SERVES 4 TO 6 AS AN APPETIZER

Salt
1 pound linguine
6 tablespoons extra-virgin olive oil
2 pounds littleneck clams, rinsed and scrubbed
½ cup dry white wine
2 tablespoons minced garlic
1/4 teaspoon crushed red pepper, plus more to taste
3 tablespoons unsalted butter
2 tablespoons chopped flat leaf parsley
Fresh basil leaves, torn
Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente.

In a large saute pan, gently heat 3 tablespoons olive oil over medium heat. Add the clams and season with ½ teaspoon salt. Cook, covered for 3 minutes. If you don’t have a lid, use another large saute pan as the top. Add the wine and cook, stirring a few times. Add the garlic, red pepper, and continue to cook, shaking the pan intermittently, until all of the clams have opened, about 10 minutes. Discard any that aren’t opened. Add the butter and stir to melt.

Add the pasta to the skillet along with parsley and cook, stirring gently, to incorporate. Sprinkle basil over the top. Serve immediately, making sure to evenly distribute the clams.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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