I started making this dish many years ago. I remember having it as a kid over someones house and I was impressed with all the flavors it has. It is not the same without the actual clam shells. I have also started more recently to finish off the cooking of the pasta in the sauce. Depending in which part of Italy you grew up in and for that matter which household the pasta is finished off differently. While I was growing up I never saw my family doing this. Instead they would cook the pasta in water and then drain it and stir in some butter and then stir in the sauce. Don't get me wrong there is nothing wrong with that and it is probably more traditional but I have come to enjoy having the pasta finish in the sauce.
Recipe:
- About 3 lbs of clams, small ones if possible all closed
- 1/2 cup of dry white wine or dry champagne
- 2 tbs of extra virgin olive oil
- 2 tsp of salt
- 1 lb linguine fresh or dry dry will cook much faster maybe 3Min dry will take about 7min
- 1/4 cup chopped Italian parsley
- 4 cloves garlic
- 1 tsp fresh ground pepper
- 1 small can chopped clams with juice
- Parmesan or pecorino cheese grated for the topping
Drain the clams and then rinse them well and scrub them under running water with a brush or your hands. You want to inspect them and make sure none are dead and or have a strong smell. Also take them in one of your hands and with thumb and forefinger and push sideways trying to separate them. You want to make sure that none of them are closed and have died or are closed and full of sand.
In a pot put 4 quarts of water and a goodly amount of salt, cover it and get it boiling.
While the water is heating up finely chop the parsley and garlic and set aside.
In a large saute pan put the olive oil in and get it hot enough to just start smoking on medium heat.
Saute the garlic and 1/2 the parsley just until they start to get a hint of brown about 3-5 minutes.
Add the white wine or dry champagne, the canned clams with juice and the washed clams, stir and cover.
Leave the heat at med and peek in on the clams in 5minutes.
They should start to open in about 10 minutes.
In the mean time the water for the pasta should be up to a roaring boil by now, if so put in the pasta and stir.
I usually snap my long pasta in half before I put it in.
It's a little more manageable.
Continue to stir every few minutes so the pasta does not stick together.
Cook the pasta for about 5 minutes and start taking it out of the pot with the water into the saute skillet with the clams. Don't worry too much about draining it, a little of the pasta water is good for the sauce.
The clams should be open by now and 10 minutes should have gone by.
Stir in the pasta with the clams and continue cooking for a few minutes.
Don't worry if you think it's a little watery, soon the pasta will absorb the liquid and the sauce will become almost one with the pasta. You also do not want to over cook anything in this dish, so that's why I say a few minutes. The pasta will want to continue cooking so a total cooking time of 5-7 minutes between the 2 pots is plenty and the pasta will remain al'dente when served.
Now add the fresh ground pepper and the remaining parsley and stir.
Turn off the heat and leave uncovered for a minute.
Give it a final stir and serve topped with freshly grated Parmesan or Pecorino cheese
