Linguine con salsa roja de almejas de Scott Conant

Ingredientes

• Kosher salt
• 2 lb. Manila clams (see note on purging)
• 1/4 cup extra-virgin olive oil + extra for finishing
• 4 cloves garlic
• 2 anchovies, minced
• pinch crushed red pepper
• 24 oz. Martone St Signature Pomodoro Sauce*
• 1 lb. linguine
• 2 tbsp. parsley, chopped

Preparación

1. 1

   Bring a large pot of salted water to a boil (it should have the salinity of broth).

2. 2

   In a large, high-sided saucepan or rondeau, heat the olive oil over medium-low heat.

3. 3

   Add the sliced garlic, anchovies, and crushed red pepper and sauté for two minutes, or until garlic is fragrant but not browned. Stir in the sauce and simmer for about five minutes to reduce slightly.

4. 4

   Nestle the clams into the sauce, cover the pan, and increase the heat to medium-high. Cook for about four minutes, or until the clams open. Discard any clams that stay closed. Transfer the clams to a bowl and set aside.

5. 5

   Add the linguine to the boiling water and cook until just shy of al dente. Reserve about ½ cup of the pasta water, then drain.

6. 6

   Transfer the pasta directly into the sauce, tossing to coat completely. Add reserved pasta water as needed to loosen the sauce. Cook for another minute or two until the pasta is al dente.

7. 7

   Remove the pan from the heat. Return the clams to the pan and toss gently to rewarm. Finish with a drizzle of olive oil and the chopped parsley. Serve immediately.

8. 8

   --- To Purge the Clams ---

9. 9

   Inspect for cracked or dead clams. Live clams should be tightly closed; if slightly open, tap them. They should shut quickly. If they stay open, discard them.

10. 10

    Scrub the shells under running water with a stiff brush to remove any surface sand and debris.

11. 11

    Prepare a large bowl with cold salted water (about ⅓ cup kosher salt per gallon). Submerge the clams completely and soak for 30 minutes.

12. 12

    If the water becomes very murky, repeat the purge in a fresh bowl of salted water for another 10–15 minutes.

13. 13

    Rinse thoroughly in a colander before cooking.