Summer Clams with Linguine

Clams are wonderfully cheap, and I like the earthy work of plucking the meat from the shells before letting the empty bivalves clatter into an extra bowl. This recipe is terrifically easy and quick, tastes summertime fresh, and feels romantically simple. And I like any food that makes me feel like a sexy Sophia Loren, biting into ripe tomatoes, getting a bit of sauce on my fingers, and twirling linguine.

Summer Clams with Linguine
Serves 2

12-18 littleneck clams
1 cup dry white wine
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced
2 plum tomatoes, diced
1/4 cup chopped parsley
3 tablespoons chiffonade basil
8 ounces linguine

Clams are unbelievably salty and can be quite dirty, as well. To clean the clams, first give them a good scrub to get off the outside sand. Then drop the clams into a bowl of cold water. This will help the clams to aspirate some of their salty, sandy internal climate into the bowl of water (kind of like osmosis, I guess). After 20 minutes, pluck the shells from the sandy water into another bowl of fresh water. You might have to do this a few times until no more sand is settling at the bottom of the bowl. While the clams are soaking you can chop the other ingredients, or just watch some Sex and the City like I did.

Put a pot of water on to boil for the pasta and cook until slightly underdone. If you're going to use fresh pasta, you really only have to dunk it in the boiling water for a minute before draining it. That could help in timing this meal since you can cook the pasta at the last second once the clams have finished cooking.

In a large, heavy bottomed-pot over high heat, add the wine, crushed red pepper, and clams and cover, shaking occasionally. After about 3-5 minutes, check to see if most of the clams are open. Don't worry if all of them haven't popped open yet because they'll get more steam later on. Once most of the clams are open, remove them to another bowl and set aside.

The liquid in the pot may have a bit of sand in it. Line a colander or sieve with a coffee filter, paper towel, or cheesecloth if you are totally prepared for whatever comes your way in the kitchen, and strain the cooking liquid.

In your large, heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat, saute garlic and shallots until soft and translucent. Add tomatoes, basil, and 1 cup of the cooking liquid (there may be extra, which you can discard or use to some other creative culinary end) and let bubble over high heat for a couple of minutes. Plop the clams back into the pot and cover for another 1-2 minutes. Most of the clams should have opened by now, and any stragglers can be popped open at the table or discarded, depending on your desired level of effort. Add the cooked linguine and parsley and toss for a minute to let the pasta absorb some of the amazing sauce. Split pasta and clams between two bowls and get to work at the table with a glass of wine.