Linguine with Clams (adapted from The Art of Simple Food by Alice Waters)
- 2 lbs small clams
- 4 tbsp extra virgin olive oil, divided
- 5 garlic cloves, minced
- 1 tomato, diced
- 1/8 tsp dried chile flakes
- 1/2 cup white wine
- 3/4 lb uncooked linguine
- 1 tbsp parsley, chopped (optional)
- parmesan cheese, grated (optional)
- Wash the clams well under cold water, and soak for 30 minutes to get all the sand out.
- Bring a large pot of salted water to boil.
- Heat 1 tbsp of olive oil in a heavy-bottomed pan. When it's hot, add the clams, tomato, garlic, chile flakes, and wine. Cover and cook until the clams open, about 6 minutes.
- Meanwhile, cook the linguine in the pot of boiling salted water to al dente, about 6 minutes.
- When the clams are open, stir in 3 tbsp olive oil and the parsley, if using.
- Drain the linguine, toss with the clam sauce, add more salt if needed, and top with parmesan cheese if desired. Serve immediately.