- 24 item(s) littleneck clams
- 1/2 cup(s) white wine, dry
- 1 Tbsp fresh thyme, fresh leaves, or 1 teaspoon dried
- 1 Tbsp fresh oregano, chopped, or 1 teaspoon dried
- 4 clove(s), medium garlic clove(s), finely chopped
- 6 oz uncooked pasta, linguine
- 3 tsp olive oil
- 8 medium plum tomato(es), chopped
- 2 Tbsp basil, chopped
- 3 Tbsp fresh parsley, chopped
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp table salt
- 6 1/2 oz canned clams, can minced clams and juice
Scrub the clams well with a vegetable brush under cold running water. Place them in a large pot of cold water; let them soak a few minutes to release any residual grit, then drain. Repeat for several changes of water until no sand falls to the bottom of the pot.
Combine the clams, wine or broth, thyme, oregano, garlic, and pepper in a large saucepan. Cover and cook over medium heat until the clams open, about 5 minutes. Discard any clams that don’t open. As soon as they are cool enough to handle, remove the clams from their shells, coarsely chop them, cover, and set aside. Reserve a few of the shells for garnish; reserve the cooking liquid (including the garlic and herbs) separately.
Cook the linguine according to package directions. Drain and place in a warmed serving bowl; keep warm.
Meanwhile, heat a medium nonstick skillet. Swirl in the oil, then add the tomatoes, basil, 2 tablespoons of the parsley, and the anchovy paste. Sauté over medium heat 5 minutes, then add the reserved clam cooking liquid; reduce the heat and simmer until thickened. Stir the clams into the sauce and heat just to serving temperature. Pour over the linguine, toss to coat, and garnish with the reserved clam shells. Sprinkle with the remaining 1 tablespoon parsley and serve at once. Yields one cup per serving.
- Today, this dish remains a favorite, despite all the competition from exotic pasta shapes, risottos, and polentas.