I've been revisiting an old favorite lately: Martha's linguine with clams. It's an old stand-by, and one that I posted about when I first started blogging. I'm still making it, but I've adjusted it with little tweaks that I've come to prefer along the way. I thought I'd share my adapted version, and the updated photos I've shot of the dish that are much more consistent with my current photography style.I'm elbow deep in Thanksgiving preparations - I'm sure you are too. I have a wonderful flourless chocolate cake recipe from a fellow blogger to share and perhaps a couple other goodies from the feast. Would love to hear about what you are cooking!
Linguine vongole (adapted from Martha Stewart Living)Serves 4 to 6
Coarse salt and freshly ground black pepper
1 pound linguine
1/4 pound slab bacon, cut 3/8 inch thick
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
1/8 - 1/4 cup dry white wine
3 pounds Manila clams or cockles, scrubbed and rinsed
2 tablespoons unsalted butter
Preheat oven to 375 degrees. Place bacon on a single layer on a parchment-lined baking sheet. Bake for ~20 minutes until fat renders. Remove from oven and drain on paper towels. Cut into 1/8 inch strips or small cubes.
Bring a large pot of water to a boil. Add salt and pasta, and cook until just shy of al dente (note: it is important to not fully cook the pasta as it will continue to cook in later steps). Drain, reserving 1/2 cup cooking water.
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in 1/8 teaspoon salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams and bacon; increase heat to medium-high, and cook, covered, until clams begin to open, 3 to 4 minutes. Stir in butter until incorporated. Stir in parsley. Add pasta to skillet, and toss to coat, adding reserved cooking water a tablespoon at a time to loosen, if desired. Transfer to a large serving bowl, and serve immediately.
