Linguine with Littleneck Clams and Genoa Salami
- TOTAL TIME:
- SERVINGS: 4
This is Melissa Rubel Jacobson's version of traditional linguine con vongole (linguine with clams). She makes the dish much more flavorful by adding thin strips of salami to the delectably briny clam sauce.
- 3/4 pound linguine
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 30 littleneck clams, scrubbed
- 1/2 cup dry white wine
- 1/2 cup bottled clam broth
- 3 ounces sliced Genoa salami, cut into 1/2-inch strips
- 1/2 cup coarsely chopped flat-leaf parsley leaves
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is al dente. Drain the linguine.
- Meanwhile, in a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the crushed red pepper, clams and wine and bring to a boil. Add the clam broth, cover and cook over moderate heat until the clams open, about 5 minutes.
- Add the linguine, salami and parsley to the clam sauce and toss over low heat until combined. Transfer the linguine to shallow bowls and serve immediately.
Crisp, lemony Pinot Grigio.