Chef Alfredo Mojica shares this classic pasta made with spaghetti or linguine. At Amore, he throws in fried pancetta, but purists believe that pasta and clams require no additional ingredients like in the recipe below.
1 pound dried linguine
1/4 cup extra-virgin olive oil
6 garlic cloves, sliced
1 pound clams, such as manila, or cockles, scrubbed
1 teaspoon red chili flakes (optional)
1 cup dry white wine
1/2 bunch of Italian parsley, coarsely chopped
3 teaspoons kosher salt
Bring 6 quarts of water to a boil. Salt the water. Drop the linguine into the boiling water. While pasta cooks, make the sauce.
In a 12- to 14-inch sauté pan, heat the olive oil over medium-high heat. Add the sliced garlic. Cook the garlic until fragrant. Once the garlic is golden in color, add in the clams. Add the chili flakes and white wine. Cover the pan and cook until the clams steam open. While cooking, coarsely chop parsley, including stems.
Drain the linguine when it is one minute short of the cooking time on the package instructions and put it in the sauté pan with the clams. Toss the pasta in the pan to allow it to absorb the broth. Remove any unopened clams. Add parsley and toss together. Serve the pasta immediately while hot. Makes 4 servings.