Dinner: Linguine with Clam Sauce

Recipe by Stanley Tucci with Joan and Stan Tucci, and Gianni Scappin and Mimi Shanley Taft According to my father, this was one of Nònno Tucci's favorite sauces to make. "He preferred to open the clams himself," recalls Stan. "He would collect the juice

Ingredients

1 pound linguine
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, finely chopped
1/4 cup dry white wine
18 littleneck or chowder clams
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh Italian, flat leafed parsley

Instructions

Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

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