linguine-and-clams.md

Linguine and clams

Based on Bon Appétit's rendition.

Bread crumbs

Mince in a food processor:

• 6 garlic cloves

Add, and mince as small as possible:

• 2 ounces sourdough bread, crust removed, 1/2" pieces

Brown in a dutch oven over medium heat until crispy:

• 2 tablespoon olive oil
• Breadcrumb mixture

Season with:

• Kosher salt
• 1/2 lemon, zested

Stir well and set aside.

Sauce

In a dutch oven over medium heat, begin to brown:

• 3 tablespoons olive oil
• 6 garlic cloves, thinly sliced

Dissolve:

• 2 anchovy fillets
• 1/2 teaspoon crushed red pepper

Stop the browning:

• 1/3 cup white wine

Return to a simmer and steam, covered, until clams open (~5 minutes)

• 2 pounds (16-20) littleneck clams, scrubbed

Set aside clams as they open (cover with foil), leaving sauce in dutch oven.

Pasta

Cook halfway, reserving 1 cup of cooking liquid:

• 340 grams linguini

Composition

In the dutch oven with the pasta sauce, add:

• 1 cup pasta cooking liquid
• Half-cooked pasta

Toss over medium heat until the sauce is thickened and glossy, and the pasta is al dente.

Remove from heat. Add, and toss well to combine:

• 2 tablespoons butter
• 1 cup parsley, finely chopped
• Half the bread crumb mixture

Add and heat through:

• Clams

Plate, and garnish:

• Remaining bread crumb mixture