The Pioneer Woman Tasty Kitchen
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Linguine and Clams

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Level: Easy

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Description

Of all my dad’s favorite foods (he was a chef back in his day), I think this meal is at the top of the list. “It’s all from the earth,” he always says, “Clams from the sea, garlic and wheat from the ground, and olive oil from the trees.” Whatever the philosophy behind it, this is a delicious plate of pasta. Plain and simple: this recipe is worth it.

Ingredients

  • 1 pound Linguine
  • ½ cups Exra Virgin Olive Oil
  • 10 cloves Garlic Clove, Pressed
  • 36 whole Clams
  • 1 bunch Italian Flat-leaf Parsley
  • 1 Tablespoon Unsalted Butter

Preparation

1. Cook linguine according to package directions, in well-salted water. When cooked to al dente, drain, reserving 1 cup of pasta water.
2. Meanwhile, heat olive oil in large pan. Add garlic, and cook until garlic begins to turn golden. Take care not to burn the garlic!
3. Add clams, reserved pasta water, and parsley to pan. Bring to a low boil, then cover.
4. After a few minutes, remove cover and check clams. When they have begun to open up, let it cook with the cover off, tossing occasionally.
5. When all clams have opened, add butter. Stir to incorporate into the sauce.
6. Add pasta to pan, toss, and serve immediately.

2 Comments

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anomiso on 7.17.2009

I have not got the hang of the ratings I wanted to give you five mittens!!!

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anomiso on 7.17.2009

Thank you!!
an Honest pasta dish!
Easy and perfect

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