Soak the clams in salted cold water for 30min, this should help removing the sand they might have. Rinse a couple of times, remove any floating pr cracked ones, that means they are not fresh (dead)
Crack the garlic cloves
Add it to a large pan with some olive oil
Rinse the parsley and pick the leaves only
Chop the whole thing finely
Add it to the pan, together with some water
After a couple of minuter add the clams and set the heat on low
Cover with a lid and wait until all the clams are open, this means they will be cooked. If some of them are not open it means they were dead to begin with, you can throw them
There they are, with all of their tasty juice. Turn up the heat and cook for other 4-5min, but don't dry them out
You can cook the pasta in the meantime.
Pour the wine into the clams
Simmer for another 5 min on low heat
Drain the pasta and pour it in
Add some fresh olive oil and sauté the whole thing to mix sauce and pasta evenly
That's the stuff!
Crack some dry chili on top if you like it. Enjoy!
Edit: if you want to add a little more color, you can add a shallot to the garlic in the soffritto, and the toss in halved cherry tomatoes as soon as the clams start opening. Enjoy!
- 250.0g Linguine
- 600.0g Fresh Clams
- 3.0 Garlic cloves
- 1.0bnch Parsley
- 200.0ml White wine (dry)
- Olive oil
- Cracked chili