CNYEats A Taste of Utica: Linguine con le Vongole (with clams)

This week is pasta and clams, my favorite. Page 73 of our book A Taste of Utica presents a delicious recipe posted by Mario

Linguine con le Vongole (with Clams)

3 TBS extra virgin olive oil
4 garlic cloves, thin sliced
1 lb New Zealand cockles or 24 Manila clams, scrubbed and rinsed
1/2 cup dry white wine
1 cup canned plum tomatoes, roughly chopped with juices
1 TBS hot red pepper flakes
1 lb linguine
1/2 cup finely chopped Italian parsley

Bring 8 quarts of water to a boil in a large pasta pot and add 3 TBS salt.

In a 14 to 16 inch skillet, heat the oil and garlic over medium heat until garlic is golden brown. Add the clams, wine, tomatoes, and pepper flakes, cover and cook 7 to 8 minutes, until the clams have just opened.

Meanwhile, drop the pasta into the salted water and cook according to the package directions to 1 minute short of al dente. It should be quite firm. Reserve 1 cup of the pasta water, then drain the pasta into a colander and pour immediately into the skillet with the clams. Cook over high heat for 45 seconds. Stir in parsley, add some of the reserved pasta water if the pasta seems too dry, and serve in a large bowl.