Pasta with clams

Name: Pasta with clams
Prep time: 30 min
Total time: 30 min
Ingredients: 3 pounds tiny hard-shell clams or cockles, washed; 1 pound linguine or other pasta; ¼ cup extra-virgin olive oil; 3 pounds tiny hard-shell clams or cockles, washed; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 tomatoes (about 1 pound), chopped; 1 cup minced parsley; 1 pound linguine or other pasta; 1 tablespoon chopped garlic

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is ultra-traditional, taught to us by a Roman friend. The best clams to use are tiny littlenecks or mahogany clams: cockles are a good substitute. Wash the shells well, even scrub them if necessary, to remove all traces of sand.

You can peel and seed the tomatoes for this dish if you like, but it’s not necessary.

Ingredients

Salt and freshly ground black pepper
¼ cup extra-virgin olive oil
3 pounds tiny har

Method

Bring a large pot of water to a boil and salt it. Meanwhile, put the olive oil in a large deep skillet and turn the heat to medium-high. Add the clams and cook, stirring occasionally, until the first few of them open. Turn off the heat and cover the skillet.
Cook the pasta until it still retains quite a bit of crunch; drain, reserving about 1 cup of the cooking li