Spicy Linguine With Clams
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil
- 1 ounce dry coppa (about 1/4 cup) or 1 ounce soppressata, cut into 1/4 inch dice (about 1/4 cup)
- 4 garlic cloves, sliced thin
- 1⁄2 teaspoon crushed red pepper flakes
- 6 tablespoons dry white wine
- 32 littleneck clams, scrubbed
- 3⁄4 lb linguine
- fresh ground black pepper
- 2 tablespoons of fresh mint, sliced thin
- 2 tablespoons fresh basil, sliced thin
directions
- Heat oil in a deep skillet, over medium heat, and add coppa (or soppressata), garlic, and crushed red pepper; cook until the garlic is golden, 1 1/2 minutes or so.
- Add wine, increase heat slightly, and bring to a boil; add clams, cover, and cook until shells open, 5 to 8 minutes, removing opened shells (with clams) to a covered bowl.
- Meanwhile, cook pasta until almost al dente; drain, reserving 3/4 cup of the cooking liquid.
- Once shells have all opened and been removed, add pasta to the skillet, along with the reserved cooking liquid, and cook, stirring, until al dente, about 1 minute.
- Return clams to skillet and season with pepper; garnish with herbs and serve.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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