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Linguine and Clams with Almonds and Herbs
Ingredients:
1/2 cup unsalted, roasted almonds, coarsely chopped
2 TBL finely chopped fresh chives
2 TBL finely chopped fresh flat-leaf parsley
1 TBL plus 1/4 cup olive oil
Kosher salt
4 large garlic cloves, thinly sliced
3/4 teas crushed red pepper flakes
1/4 cup dry white wine
2 lbs littleneck clams, scrubbed
12 oz linguine
Directions:
-Mix almonds, chives, parsley and 1 tbl oil in a small bowl; season with salt pepper. Set aside.
-Heat remaining 1/4 cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil and cook until reduced by half, about 2 minutes.
-Add clams and increase heat to medium-high; cover pot. Cook shaking pot occasionally, until clams have opened, 5-8 minutes (discard any that do not open).
-Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
-Add pasta and 1/2 cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
-Serve linguine and clams topped with reserved almond-herb mixture.
Serves 4.
Bon Apetit, April 2014 | 
