Americans are probably most familiar with the classic linguini with clam sauce, but in Rome and Naples, clams and mussels are usually served with spaghetti. Virtually any cooked strand pasta can be tossed with steamed mussels or clams and their delicious briny liquid. This version is based on olive oil, but it is also possible to combine the cooking liquid with butter or heavy cream (reduced until slightly thickened), flavor it with chopped herbs—especially parsley—and toss with the pasta.
|garlic cloves, finely chopped|
|small clams or mussels, scrubbed and sorted|
|tomatoes, peeled, seeded, coarsely chopped|
|extra-virgin olive oil or heavy cream|
|finely chopped parsley or basil (chopped at the last minute)|
|salt and pepper||to taste||to taste|
|dried spaghetti or other strand pasta or fresh strand pasta such as fettuccine or linguine|
|butter or olive oil|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.