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00:00 [upbeat music]
00:02 Linguine with clams.
00:06 This hails from the Campania region of Italy
00:09 where it's traditionally prepared during the summer months
00:12 when the ingredients are at their freshest.
00:15 Packed with flavor, it should be nicely garlicky
00:17 with a hint of spice and the unmistakable brininess
00:21 of the clams.
00:22 I'm gonna start because this takes a very short period
00:24 of time to make by cooking my linguine.
00:28 And just push that down into the boiling water.
00:31 Make sure the water is nicely salted.
00:33 Salty water makes this pasta really good.
00:36 Okay, that'll come back to a boil.
00:38 Now in a great big skillet like this,
00:40 large enough to hold all these clams in almost one layer,
00:45 add two cloves of garlic, very finely minced.
00:48 And to the garlic, add one large shallot,
00:54 peeled and finely minced.
00:56 You can use onion if you like,
00:58 but the shallot really tastes very, very good.
01:01 And a large pinch of red pepper flakes.
01:05 And a quarter of a cup of dry white wine.
01:09 And one, an eight ounce bottle of clam juice.
01:13 So bring that to a boil before you add
01:16 your little neck clams.
01:18 The clams should be tightly shut.
01:20 They should be clean.
01:22 And you should have soaked these in clean water,
01:24 cold water for at least a half an hour
01:27 to make sure they exude any sand or grit
01:30 that's in the clams.
01:31 Okay, this is coming to a boil.
01:33 Add the clams.
01:34 At this point, if you were making red clam sauce,
01:39 you would add two cups of chopped fresh tomatoes
01:42 to the pan.
01:43 So cover the pot.
01:46 And keep on high.
01:50 This should cook for, oh, just about three or four minutes.
01:54 So here are our clams, beautifully steamed.
01:57 I always add about a tablespoon or two of unsalted butter.
02:01 And a sprinkling of fresh parsley.
02:04 Stir that around.
02:06 Oh, these look so amazing.
02:10 So that is the white clam.
02:11 Now here is the red clam.
02:14 We made a batch in the test kitchen
02:17 so that you could see.
02:19 It's not really a red, red sauce,
02:21 but it does have the addition of the chopped fresh tomatoes
02:25 and it is beautiful.
02:27 People love this as well as the white.
02:30 I think our pasta's probably done.
02:31 Yes, it looks done.
02:33 And because it's been cooked in this easy to use pasta pot,
02:38 watch this.
02:39 See, you can just lift it out.
02:41 It has a built-in colander.
02:43 You can just pour that out onto your clams.
02:47 So serve this right in big bowls.
02:51 Oops.
02:56 Each one of these will serve four generously.
02:59 And make sure you give lots of clams.
03:03 Spectacular.
03:05 It's so good and easy to make.
03:06 I suggest you add this to your weeknight recipe repertoire.