|Linguini with Clam Sauce - Red
Dissolve sea salt in cold water to create a briny liquid about the strength and temperature of seawater (we want to make the clams feel at home). Add clams, soaking and turning until the water is cloudy (10-15 minutes). Repeat two or three times – this will revitalize the clams and inspire them to clean themselves inside and out for you. Now the clams are ready to cook.
1/2 pound linguini
1/3 cup olive oil, plus 2-3 TBS
1 large shallot, chopped
3 garlic cloves, pressed
14 oz can San Marzano Italian tomatoes
1/2 tsp. crushed red pepper
sea salt and freshly ground pepper to taste
12-16 small cherrystone clams
10-12 oz. baby or chopped clams
1/2 cup fresh basil, julienned
Clean clams as above. Boil plenty of salted water for the pasta, get all the ingredients laid out, make the salad, set the table and pour the wine; this dish goes pretty fast.
Saute shallots and garlic in oil with pinches of sea salt until golden. Turn heat to high and add tomatoes (coarsely chopping with wooden spoon), crushed red pepper, and whole clams. Boil uncovered until half of clams are open, then add baby or chopped clams, cooked pasta and half of the basil. Taste, adjust and continue to cook until all the clams have opened. Serve sprinkled with remaining basil and a drizzle of olive oil. - Chef Mick Rosacci, Tony's Meats and Specialty Foods