Made for years up and down ItalyΓÇÖs coast. In some areas a little tomato is added, in others chili pepper or herbs and white wine, but the constant is the freshest of clams.
Boil in a large skillet for 5 minutes:
2 cups water
1/4 cup dry white wine
1/2 teaspoon dried oregano
5 parsley stems
1 bay leaf
Pinch of red pepper flakes (optional)
Add:
4 pounds small clams, such as littlenecks, scrubbed
Simmer, covered, until the shells open. Remove the clams from the broth, discarding any unopened ones, and shuck them, reserving any juice. Strain the broth and reserve. Wipe out the skillet. Cook, stirring, for a few minutes:
2 tablespoons olive oil
1 large clove garlic, minced
2 tablespoons packed finely chopped fresh parsley
When the garlic is barely colored add:
1 cup thoroughly drained canned whole tomatoes
crushing them between your fingers
Simmer, stirring, for 3 minutes. Meanwhile, bring to a rolling boil in a large pot:
6 quarts water
2 tablespoons salt
Add and cook until tender but firm:
1 pound linguine
Drain. Add the pasta, reserved clams with juice, and broth to the skillet. Toss with:
