Soeurved

Most versions of this dish incorporate the clam shells. I prefer to to shuck the shellfish so you get more clam in each bite.

1 tablespoon olive oil
5-7 garlic gloves, diced
4 tablespoons chopped parsley
Red pepper flakes
2 dozen little neck clams
1/2 cup vermouth
Whole wheat linguine

1. Soak clams in the sink, scrubbing the shells until clean

2. Add the clams and vermouth to a large pot and steam, covered, until open

3. Turn off the heat, remove the clams and set aside, reserving the steaming liquid

4. Boil water for pasta

5. Heat olive oil in a large skillet (I suggest cast iron) over medium heat. Saute the garlic until fragrant (several minutes). Add parsley and saute for 1 minute, careful not to burn the garlic

6. Pour vermouth (steaming liquid) into the skillet, careful not to add any sand from the bottom of the pot

7. Add red pepper flakes to taste, and simmer the sauce until thickened (you want to coat the pasta, not create a broth), about 20 minutes

8. Add a pinch of salt to the boiling pasta water and cook linguine, stopping 2 minutes before it’s done (whole wheat pasta adds a nice nutty undertone to this recipe)

9. Remove the clams from their shells and cut them into pieces (kitchen shears work well). Return the clams to the skillet just before the liquid is fully reduced

10. Without straining, use a pasta spoon to transfer the linguine, along with some cooking water, to the skillet. Incorporate the pasta into the sauce and cook until al dente

Serves 3-4