Few things satisfy like linguine and clams. The briny, buttery, garlicky sauce is the answer to all of life’s problems (when eaten next to a glass of cold white wine of your choosing- may I suggest a Vermentino?)
It is a dish that comes together quickly with just a little bit of effort in the preparation. Find some nice clams and you are off to the races.
Cooking your pasta in the sauce for the final minutes is a ‘pro move.’ Not only does the flavor infuse into the pasta, but it releases starch. As the sauce thickens and they marry, it creates that glossy unctuous sauce worthy of applause. If the sauce feels too tight, adding splashes of reserved pasta water will help as well.
Warm your bowls. A final finicky step, I know, but it really makes a difference here. Adding your gorgeous pasta to a cold bowl isn’t the vibe.
A final drizzle of olive oil is key. After adding your perfect pasta to your warmed bowl, make it all sing using a very good quality cold-pressed extra virgin olive oil. This is a good one I purchase again and again.
A nice olive oil | John Julian shallow bowls -my favorite dishes for pasta | Still life drawn by Ellsworth Kelly on the back of a River Cafe menu, 1991 | Pasta: The Spirit and Craft of Italy's Greatest Food by Missy Robbins - aka the Bible
I hope you make and enjoy, happy cooking!
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