Naples, Campania
Linguine and clams
Made the Naples way, with no tomato. Homemade breadcrumbs make all the difference. Use dried Sicilian oregano. If your oregano comes from anywhere else, don’t follow this page.
Makes
4 servings
Level
Grown-up leads
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Drop the bread into the blender for the breadcrumbs and stir the pan with a grown-up right behind her. A grown-up runs the blender. The clams and the boiling water are grown-up jobs.
Ingredients
Linguine: 1 lb
Littleneck clams: 2 dozen
Garlic: 4 cloves, or as much as you like
Shallots: 2
Extra virgin olive oil: 1/3 cup
Fresh parsley: 1 bunch
Anchovy fillets: 1 to 2
Dried Sicilian oregano: 1 teaspoon
Dry white wine: 1 cup
Homemade breadcrumbs: 1/2 cup (from 1 to 2 slices of bread)
Lemon, to garnish
Hot pepper flakes (optional)
Method
Make the breadcrumbs: blend the bread into crumbs, then toast them in a dry pan until golden. Set them aside.
Scrub the clams under cold water. Throw away any that are cracked or stay open when you tap them.
Boil the linguine and drain it 2 to 3 minutes before al dente. It finishes cooking in the sauce. No need to salt the water for this one.
Sauté the shallots and garlic in olive oil for a few minutes.
Add the anchovies, the oregano, and pepper flakes if you like.
Add half the parsley, finely chopped.
Add the clams and wine and cover. As the clams open, after a few minutes, take them out and set them aside.
Take half the clams out of their shells for the pasta and keep half in the shell for the top.
Add the linguine and the shelled clams to the pan and toss until the pasta finishes cooking in the sauce.
Plate, garnish with more parsley and a lemon wedge, and top with the breadcrumbs.
Good to know
Throw away any clams that stay shut after cooking.
