Linguine with Clams, Chile, and Parsley

1. 1

   If using dough, roll the dough through a pasta machine on each setting from widest to narrowest.

2. 2

   Roll once more through the narrowest setting.

3. 3

   Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the linguine cutter.

4. 4

   Toss with semolina flour to prevent sticking.

5. 5

   You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.

6. 6

   Stir together the clam juice and wine.

7. 7

   Bring a large pot of water to a boil and salt it generously.

8. 8

   Heat the oil in a large saute pan with a lid over medium-high heat.

9. 9

   Add the carrot, leek, celery, garlic, chile, and a pinch of salt.

10. 10

    Cook, stirring, until golden, about 4 minutes.

11. 11

    Add the clams and clam juice mixture, cover, and cook, shaking the pan occasionally, just until the clams open, about 5 minutes.

12. 12

    Meanwhile, add the linguine to the boiling water and cook until al dente, about 3 minutes.

13. 13

    Drain and add to the clam mixture.

14. 14

    Cook, tossing gently, until the pasta is glazed with the sauce.

15. 15

    Transfer to shallow serving bowls and sprinkle the ground chile all over.

16. 16

    Garnish with the parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.