Asari or Manila clams in their shells, de-sanded and washed
1 large or 2 regular packs
Tomato (cherry or small regular)
5 to 6
☆Extra virgin or pure olive oil
☆Finely chopped garlic
☆Small red chili pepper (de-seeded)
1/2 cup (100 ml)
1/2 cup (100 ml)
a small amount
Extra virgin olive oil
Add the ☆ ingredients to a pan and heat. The black thin ingredient on the left of the photo are sundried tomatoes marinated in oil. It's not a basic ingredient, but it add richness to the flavor.
When the pan is fragrant, add clams → white wine → water → tomatoes in that order. Cut the tomatoes in half beforehand, and crush them as you add them to the pan. Cover with a lid and simmer over high heat.
Don't remove the lid until the clams all open up. When they are all open, you won't hear noise from the pan. Turn off the heat and wait for the pasta to finish cooking.
Add the perfectly-timed pasta to the pan and toss with the other ingredients. Linguine soaks in the flavors well and it doesn't get too soggy.
Turn off the heat, drizzle extra virgin olive oil and pepper, toss again, and it's done! I had a bit too much of everything this time, so I transferred it to a larger pot halfway through.
Story Behind this Recipe
I always use this method, but I think I looked at many recipes before arriving at this one.
1. When you cook the clams covered with a lid at step 1, be sure to cook over high heat. Cooking over high heat is a basic technique for "aglio e olio," and will emulsify the oil and liquid. 2. The liquid from the clams and the salt in the pasta boiling water add enough salt. If you taste it and think it needs more, add more.