Steamed Clams with Pasta
Date: February 10th, 2010
Author: northendfish
www.epicurious.com
Recipe from Bon Appetit
1 pound linguine
6 pounds littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper
Cook linguine in pot of boiling salted water until tender but still firm to bite; drain.
Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes.
Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve immediately.
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