Linguine with Clams, Artichokes and Sun-Dried Tomatoes
(Serves two generously)
Hard shell clams on the East coast are all the same species. The only difference is the size of the bivalve. Countnecks are the smallest clam legally harvestable. Little Necks – the smallest clam commonly available – are about one to two inches long (about 10 to 12 per pound). They are not the same as west coast “littlenecks.” (Manila and Mahogany clams are a variety of Little Necks.) Next in size are Middle Neck (two to 2 1/2 inches) and then Top Neck (2 1/2 to three inches). Cherrystones which are three to four inches long (about three to the pound) are common in recipes and at raw bars. The largest clam – the chowder – is aptly named… it’s best chopped and used in chowders and stews because it tends to be tough. Chowder clams are four to six inches long.
14 Little Neck clams (about 1 3/4 pounds)
1/3 cup extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
1/2 teaspoon crushed red pepper flakes
1/3 pound whole wheat linguine
1/3 cup julienned smoked sun-dried tomatoes
3 to 4 artichoke hearts (canned in water), drained and quartered
1/2 cup dry white wine (Pinot Gris is a good choice)
2 tablespoons unsalted butter
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup minced fresh parsley
Freshly grated parmesan cheese, for garnish
Combine the olive oil, garlic and crushed red pepper in a small bowl. Allow the mixture to blend for at least one hour.
Soak the clams in cold water with 1/4 cup of flour or cornmeal for 20 to 30 minutes to purge any sand. Repeat if necessary. Scrub the clams with a stiff brush under cold running water.
Bring a large pot of salted water to a boil. Add the linguine and cook until barely al dente, about 10 to 11 minutes (one minute less than the package instructions). Drain the pasta reserving some of the pasta liquid (it may be needed later).
While the pasta is cooking, heat a medium skillet over medium-high heat. Add the oil, garlic and crushed red pepper; cook until the garlic becomes fragrant, about one to two minutes. Add the clams and wine. Cover and steam until the clams open, about four minutes. Remove the clams and reserve. Discard any clams that didn’t open.
Add the sun-dried tomatoes and artichoke hearts to the skillet and reduce the sauce by one-third. Add the butter, basil, oregano and the drained pasta to the skillet. Twirl the linguine around the pan with tongs, allowing the pasta to soak up all the liquid. If the sauce dries too quickly, add a ladleful (three ounces) of pasta cooking water and continue cooking until the linguine is finished, about another minute. Add the chopped parsley and stir.
To serve, twirl the pasta onto warmed plates and arrange the clams around the perimeter. Serve with crusty bread. Garnish with freshly grated Parmesan, if desired.
Clams purging in cold water with corn meal
Purged and scrubbed Little Necks
Some of the ingredients
Garlic and crushed red pepper flakes marinating in olive oil
Clams steaming in wine, garlic and crushed red pepper flakes
Served with a side salad and crusty garlic bread
Same girl... different skirt
