Steamed Clams with PastaLeo Gong
Improv: Try mussels instead of clams; substitute basil for the parsley.
Recipe information
Yield
Makes 6 servings
Ingredients
1 pound linguine
6 pounds littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper
Preparation
Step 1
Cook linguine in pot of boiling salted water until tender but still firm to bite; drain.
Step 2
Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes.
Step 3
Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.
