24 - 32 littleneck clams (Choose the smallest littlenecks
and substitute Manila clams if littlenecks are unavailable.)
1/3 cup extra virgin olive oil, plus extra for drizzling
½ cup chopped fresh parsley leaves
2 - 4 large garlic cloves, chopped
1 pound linguini
Sea salt and freshly ground black pepper
Pinch of red pepper flakes (optional)
½ cup water or dry white wine
Place clams in a large strainer and run cold water through them while shaking the strainer to rid them of surface sand and loose shell fragments. Discard any clams which are open and do not close when tapped. Soak clams in cold salted water for 20 minutes or more. If debris is seen, change water and repeat. Strain and rinse the clams.
For the pasta, bring 6 quarts of water to a boil in a large pot, adding 2 tablespoons of salt.
Place clams and water or wine into a large sauté pan or frying pan with straight sides. Cover and cook over high heat; remove cover and check after 4 -5 minutes, removing and setting aside those which are open. Cover and check every minute or so until all are opened. Discard any which do not open in 10 minutes. The clams will continue to cook in the sauce, so removing them as they just open prevents over cooking.
Add pasta to boiling water and stir. Strain the cooking liquid through paper towels and reserve. Wipe sauté pan and heat olive oil over medium heat. Add chopped garlic and pepper flakes and cook, stirring for 3 -4 minutes. Do not let garlic brown. Pull sauté pan off heat while pasta cooks.
Check pasta at 6 minutes and continue checking until nearly done. Reserve ¾ cup of the pasta water, then strain pasta (never rinse pasta unless it will be used in a cold dish). Add reserved clam broth to the oil and garlic and place over high heat until boiling. Add clams and linguini. Cook for 3 minutes, stirring and adding reserved pasta water if necessary - there should be a small amount of liquid in the pan. Add freshly ground pepper and salt sparingly because there is considerable salt in the clam broth. Add parsley and serve immediately, drizzling each serving liberally with your finest extra virgin olive oil.
Cheese is never served with this dish in Italy. (Asking for grated cheese for a fish dish in Italy brings the same quizzical look tourists get when they ask for cappuccino after noontime!)
Serve with a mixed salad and crusty bread, along with a dry white wine and enjoy the taste of the sea in this sparse but flavorful sauce.
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