Bon Appétit | March 2006
Louisa Thomas Hargrave
Makes 6 servings
Improv: Try mussels instead of clams; substitute basil for the parsley.
• 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
Cook linguine in pot of boiling salted water until tender but still firm to bite; drain.
Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes.
Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.