Linguine With Clams and Bagna Cauda Butter

"Recipe Courtesy Michael Chiarello 2007 I had posted the recipe for the bagna cauda butter. Guessed on the cooking time..."
 
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Ready In:
25mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Bring a large pot of salted water to a boil over high heat. Add the pasta.
  • While the pasta cooks, prepare the clams: Heat a large pot over high heat. When very hot, add the olive oil, then add the clams. When the first clams start to open, add the wine and bring to a boil. Boil for a couple of minutes to drive off the alcohol, then cover and cook until the clams open, about 5 minutes. Discard any clams that fail to open.
  • Drain the pasta when it is 1 minute shy of al dente and transfer it to the pot with the clams. Cook over moderate heat for about 1 minute so the pasta absorbs some of the sauce. Off the heat, add the butter and parsley and toss until the butter melts. Divide among warmed bowls and serve immediately.

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RECIPE SUBMITTED BY

I LOVE: Being a mom to a lovely, beautiful angel of a daughter, my wonderfully sweet, kind and loving husband, and my family. Cooking, of course, working out, spending time with my husband and family, taking walks, reading, catching up on celeb gossip, lounging around the house watching Heros DVDs, baking treats, playing with my daughter, and hanging out with my sister every week!!
 
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