We try to make Friday nights special to celebrate the end of the work week. Depending on our mood and schedule, this can be a simple taco night, dinner out, or a very good meal at home. This Friday night, my husband came home with dozens of Manila clams from a Filipino seafood market. Even though we had more than a dozen clams each, linguini with clams is much less expensive to make at home than at a restaurant.
Linguini or spaghetti (preferably Barilla or de cecco)
Extra virgin olive oil
Passata or pomi tomato sauce (optional)
Coarse sea salt
1 ) Soak the clams in cold water for 1 hour to get rid of sand. Note: When selecting clams, look for ones that are firm and closed tightly.
2 ) Boil water for the pasta. Add in coarse sea salt.
3 ) Chop parsley. We substituted with fresh basil because we were out of parsley.
4 ) Saute calms in a pan with extra virgin olive oil. Cover with a lid to steam it and wait for all the clams to pop open. Discard any clams that do not open.
5 ) Put pasta in the boiling water.
6 ) Take most of the clams out of the shell and then return to the pan. It’s easier to eat this way.
6 ) Once pasta is ready, drain in a colander and then mix pasta with the clams in the pan. Coat it with the clam juice and extra virgin olive oil. Add it a chunk of butter and mix until it melts. You can add a dollop of passata or Pomi tomato sauce for color and taste.