One of the perks of our hospitality businesses is having access to great chefs. The studio team working on our Sensate faucet set asked the chefs to create a special recipe for the photo shoot. And…ta da! Too good not to share!
Linguine with Clams from Our Chefs at The American Club®
1½ tablespoons kosher or coarse sea salt
½ pound linguine
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 pound clams, scrubbed
1 tablespoon red pepper flakes
½ cup dry white wine
½ (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
¼ cup plus 2 tablespoons fresh flat-leafed parsley, coarsely chopped
In large pot over moderately high heat, bring 8 quarts of salted water to boil. Add linguine and cook 7 minutes or until al dente (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 3 tablespoons extra virgin olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and half the red pepper flakes and sauté 1 minute. Add white wine, tomatoes and juice, and ¼ cup parsley. Simmer, uncovered, just until clams open, 7 to 8 minutes.
Drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. Add remaining 2 tablespoons parsley and remaining red pepper flakes, tossing to coat.
Transfer to serving dish and serve immediately.