Like fresh fig grilled cheeses and slow-cooked chicken with Early Girl tomatoes, linguine with white clam sauce is a dish that connects the wide divide between the shore food of Summer and hearty, soothing dishes we want come Fall.
The following recipe recognizes that fresh bivalves are so stunning on their own that little's required to make them shine, other than aromatics, white wine, and dried red pepper for pep. Want the uncomplicated dish for dinner tonight? Then read on for the recipe. From Everyday Food
Ingredients Coarse salt Directions Serves 4.
Linguine With White Clam Sauce
12 ounces linguine
3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
3/4 cup dry white wine
2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed
2 tablespoons butter
1/4 cup fresh parsley, coarsely chopped
From Everyday Food