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1
Wash well under cold water: 2 pounds small clams.
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2
If they are sandy, soak them in abundant cold water for 30 minutes.
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3
Drain well.
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4
Heat a large pot of salted water to a boil.
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5
Heat in a heavy-bottomed pan: 1 tablespoon extra-virgin olive oil.
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6
When hot, add the clams and: 5 garlic cloves, chopped fine, A large pinch of dried chile flakes, 1/2 cup white wine.
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7
Cover and cook over medium-high until the clams open, about 6 or 7 minutes.
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8
Meanwhile cook al dente, in the salted boiling water: 3/4 pound linguine.
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9
When the clams have opened, stir in: 1 tablespoon chopped parsley, 3 tablespoons extra-virgin olive oil.
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10
Drain the noodles well, toss with the clam sauce and more salt, if needed, and serve.
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11
Use mussels instead of clams.
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12
Before you add the clams to the pot, add 1 medium fennel bulb, trimmed and chopped fine.
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13
Cook over medium heat until almost soft, about 5 minutes, and add the clams and herbs as above, but omit the wine and add 1/2 cup Simple Tomato Sauce (page 264).
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14
If using larger clams, steam them open and remove them from their shells.
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15
Chop the clams and return them with their liquor to the sauce with the parsley.
