Creator:

Yankee Magazine

Ingredients:

For 2 servings:

1. Salt
2. 24 tiny clams
3. 1 cup canned tomatoes, drained and crushed with your hands
4. 6 TB extra virgin olive oil
5. 8 garlic cloves, peeled and cracked
6. 1/4 cup dry white wine
7. 1/4 tsp dry red pepper flakes
8. 2 TB chopped fresh italian parsley
9. 1/2 lb imported italian linguine fine

Recipe:

1. Before making the sauce, put a kettle of water on the stove to boil. Add enough salt to the water so that it has the salinity of a soup. The right amount of salt is important to the final product.
2. Wash clams thoroughly in cold water. Set them in a saute pan with the other ingredients except the linguine and the parsley. Cover and cook over medium high heat until the clams open ( a few minutes) They won’t all open at the same time. As the clams open remove them to a bowl and cover to keep warm. Remove pan from heat. It is important not to overcook the clams, as littlenecks get tough from too much heat.
3. While the clams are cooking, add the linguine to the boiling water. Cook until al dente, then drain well and add to the sauce in saute pan. Turn the heat back on and cook the pasta with the sauce for a minute or two to blend their flavors. Put in serving bowl, top with clams, and sprinkle with parsley.

Notes:

Parmesean cheese is never served with clams.

Use good wine and drink remainder with the meal. They suggested Soave, but Pinot Grigio is fine.