Briny clams, garlicky broth-slicked pasta

≈ $5.99/serving$6.02at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• clam900 g
• linguine180 g
• garlic5 cloves
• olive oil3 tbsp
• butter2 tbsp
• vegetable stock½ cup scant
• white wine vinegar2 tsp
• parsleya handful
• ground cayenne (optional)¼ tsp
• lemon1 ea
• baguette1 ea

Method

1Prep the clams

• •Scrub the clams under cold water.
• •Soak the clams in cold salted water 15 minutes so they spit out grit.
• •Discard any clams that stay open when tapped.

2Prep

• •Thinly slice 4 garlic cloves.
• •Chop the parsley.
• •Bring a large pot of well-salted water to a boil for the pasta.

3Garlic baguette

• •Meanwhile, heat the broiler.
• •Mince the last garlic clove and mash it into the softened butter.
• •Halve the baguette lengthwise and spread with the garlic butter.
• •Broil 2 to 3 minutes until golden and crisp.

4Pasta

• •Cook the linguine 7 to 8 minutes until just short of tender, since it finishes in the clam broth.
• •Reserve a mug of pasta water.
• •Drain the linguine.

5Open the clams

• •Warm the olive oil with the sliced garlic in a wide lidded pan over medium heat until pale gold, adding the cayenne if desired.
• •Add the stock and white wine vinegar and bring to a boil.
• •Add the clams, cover, and steam 5 to 7 minutes until they open.
• •Discard any clams that stay closed.

6Marry

• •Add the linguine to the pan and toss 90 seconds in the broth until it clings.
• •Loosen with reserved pasta water as needed.
• •Fold in the parsley.

7Plate

• •Divide the pasta into bowls with the clams on top.
• •Serve with lemon wedges and the garlic baguette for the broth.