Lidia Bastianich

My daughter’s husband served me this recipe, and it was so good, I have to include it in the blog. You can watch Lydia make this on YouTube.

Ingredients

• 6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 6 GARLIC CLOVES, SLICED
• 4 ANCHOVIES, SLICED
• 36 LITTLENECK CLAMS, SCRUBBED
• 1/4 TEASPOON PEPERONCINO FLAKES (red pepper flakes)
• 1/4 TEASPOON DRY OREGANO
• 1 POUND LINGUINE
• 3/4 CUP CHOPPED FRESH ITALIAN PARSLEY

Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.

Add the clams to the skillet, along with the peperoncino and oregano. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. (Discard any unopened clams.) Meanwhile, add linguine to pasta water.

When all the clams are out, and the linguine is al dente, ladle in about 2 cups pasta water, increase heat to high, and add 1/2 cup of the parsley. Cook until liquid is reduced by half. Meanwhile, shuck the clams.

When the sauce is reduced, add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining ¼ cup chopped parsley, Cook a minute more, to blend the flavors, and serve.

Note: In the video, Lidia does not add pasta water to the sauce; she pours some white wine into it. Watch the video to judge the amount. She also pours olive oil onto the finished dish, the other 2 Tablespoons. You do not have to shuck the clams. They can be served whole on top of the linguini.