![\"\"](\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2010\/10\/clams.jpg\" "\\"clams\\"")
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- 1\/3 \tcup extra-virgin olive oil<\/span><\/span><\/li>\n
- 4 \tcloves garlic, 2 smashed and peeled, and 2 thinly sliced<\/span><\/span><\/li>\n
- 1\/4 \tteaspoon red pepper flakes<\/span><\/span><\/li>\n
- 3 \tdozen littleneck clams or 4 dozen cockles<\/span><\/span><\/li>\n
- 1 \ttablespoon cornmeal or flour<\/span><\/span><\/li>\n
- 1 \tpound linguine pasta<\/span><\/span><\/li>\n
- 3 \ttablespoons chopped fresh flat-leaf parsley<\/span><\/span><\/li>\n<\/ul>\n
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- Up \tto 8 hours in advance but as little as 1, place the olive oil, \tgarlic, and red pepper flakes in a large pasta serving bowl. Cover \tand let stand at room temperature.<\/span><\/span><\/li>\n
- To \tclean the clams, rinse them and place in a large bowl with cold \twater and the cornmeal or flour. The live clams open to ingest the \tcorneal, thereby releasing any remaining sand. Let soak 10 minutes. \tScrub each clam clean under cold running water to remove remaining, \tsoftened mud from shell and return to soak in fresh cold water. If \tnecessary, repeat the scrubbing process a couple of times until the \tclams are completely clean and soaking water is free of sand. Drain \tand chill until ready to cook.<\/span><\/span><\/li>\n
- Bring \ta large pot of water to a boil. Generously salt the boiling water, \tadd the linguine, and cook until tender but still firm. Set the \ttimer for 2 minutes less than the package instructions specify and \ttaste for doneness.<\/span><\/span><\/li>\n
- Meanwhile, \tin a large pot with a tight-fitting lid, bring 1\/4 cup of water to a \tboil. Add the cleaned clams, cover immediately, and steam until the \tclams are open, 3 to 5 minutes. Discard any clams that do not open.<\/span><\/span><\/li>\n
- Place \tthe cooked clams with the shells into the marinated olive oil. \tStrain the cooked clam liquid into the bowl. Add pasta and parsley \tand toss. Serve immediately with a drizzle of spicy olive oil on \ttop.<\/span><\/span>
\n<\/span><\/span><\/p>\nNote: I used fresh chopped clams but the clam taste did not come through. \u00a0Next time I will use fresh clams.<\/span><\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
1\/3 cup extra-virgin olive oil 4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced 1\/4 teaspoon red pepper flakes 3 dozen littleneck clams or 4 dozen cockles 1 tablespoon cornmeal or flour 1 pound linguine pasta 3 tablespoons … Continue reading
- To \tclean the clams, rinse them and place in a large bowl with cold \twater and the cornmeal or flour. The live clams open to ingest the \tcorneal, thereby releasing any remaining sand. Let soak 10 minutes. \tScrub each clam clean under cold running water to remove remaining, \tsoftened mud from shell and return to soak in fresh cold water. If \tnecessary, repeat the scrubbing process a couple of times until the \tclams are completely clean and soaking water is free of sand. Drain \tand chill until ready to cook.<\/span><\/span><\/li>\n
- 4 \tcloves garlic, 2 smashed and peeled, and 2 thinly sliced<\/span><\/span><\/li>\n