Silence of the Clam's Linguini with Clams

Even FCers should be able to handle this one. As shellfish supposedly has aphrodisiac qualities, perhaps this will even help one of the resident sockfuckers get laid.

24 littleneck or cherrystone clams, live, well scrubbed

1/2 lb linguini

1/4 cup best extra vigin olive oil

2. cloves galic, peeled and finely chopped

2 T chopped fresh flat-leaf parsley

Salt

pinch red pepper flakes

water

1. In a large pot, bring 2 quarts of water to a rolling boil. Add rather more salt then you would when making pasta ordinarily, as the "sauce" contains no salt. (NOTE - do not add oil to the water).

2. In a small saucepan, on low heat, warm the olive oil and add the garlic and pinch red pepper flakes. Just keep it warm, do not cook the garlic.

3. In a large pot with a lid and steamer tray, bring 3/4 cup water to a boil. Add the live clams to the steamer tray and steam until they all open, about 5 to 7 minutes. Reserve both clams and water (which is now infused with clam juice).

4. While the clams are cooking, cook the linguini until barely al dente, then drain it.

5. Put the linguini back in the pasta pot over low heat and finish cooking it in the water from the clam pot.

6. Add the oil/garlic/red pepper mixture to linguini and toss. Add the cooked clams, and toss. Then add the parsley and toss again. Serve.

Serves 2-3