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1
Wash the clams well under running water.
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2
If they are sandy, soak them in a large bowl of water for 30 minutes or so.
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3
Drain well.
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4
Heat a large pot of salted water to boiling, and add the linguine.
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5
Stir and cook until al dente, tender but still firm.
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6
Heat a heavy-bottomed pan over medium-high heat.
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7
Add 1 tablespoon of the olive oil to the pan, and add the carrot, onion, and celery (mirepoix; see page 138).
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8
Cook briefly to soften the mirepoix, then add the clams, garlic, chile flakes, and white wine.
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9
Cover the pan and cook until the clams open, 6 to 7 minutes.
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10
When the clams have opened, add the parsley and the remaining 4 tablespoons olive oil.
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11
When the pasta is cooked, drain and add it to the pan with the clams, and toss with the clam sauce.
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12
Taste for salt; some clams are very salty and some are mild.
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13
Add salt if needed.
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14
Serve immediately.
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15
Instead of white wine, add to the pot along with the clams 1/2 to 3/4 cup Simple Tomato Sauce (page 53), or the same amount of diced fresh tomatoes.
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16
Substitute mussels for clams.
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17
Rinse them well and pull off the beards before cooking.
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18
In addition to or in place of the mirepoix, add a small bulb of fennel finely diced.
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19
Add a pinch of saffron threads to the pot with the clams and finish with 1/2 cup cream when the clams have opened.
