Linguine with Clams al la Dave…but of course

Instructions

1. 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. [I find about 4 cold water soaks and rinses does it]. Soak clams in cold salted water for 20 minutes or more. If debris is seen, change water and repeat. Strain and rinse the clams. [Taking your time here will remove any grit in the final dish].
2. For the pasta, bring 6 quarts of water to a boil in a large pot, adding 2 tablespoons of salt.
3. 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.[Remember to heat the pan first and check frequently. I usually leave the strainer in a bowl next to the pan with the clams. As soon as they pop pull them out and put them in the strainer. If you do it correctly the clams will be completely done in about 7 minutes. Use 10 as an ultimate outside time to cook. They cook faster if everything is hot. Error on the side of caution. If you don't like how one cooks or think it needs to much more time, remove it. THE LAST THING YOU WANT IS A BAD CLAM - trust me on this].
4. 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.[WATCH the Linguine, if it s fresh it will be done in 4 minutes, dried takes a couple minutes longer. What you want is partly cooked pasta, because you are going to cook it more in the sauce. If you over cook it two things will happen; one, you will have mush; two, it won't absorb the liquid in the finish step. If you cut a piece and taste it and it seems a little not done - it is PERFECT!]
5. Reserve ¾ cup of the pasta water, then strain pasta [never rinse pasta unless it will be used in a cold dish].
6. 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. Some final words from the original author… 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. inspired by Charlie Burke and pretty close to his

• Servings : 4
• Course : Main
• Recipe Type : Seafood
• Ingredient : Shellfish