This rustic seafood & pasta dish is easy to make and is brimming with flavor. The al dente pasta is mixed with toasted bread crumbs and aromatic herbs, then topped with tender clams. Your family will feel like they are visiting your favorite seafood restaurant! Smart Recipes, European Recipes, Other,Seafood Recipes, Recipes Other,Seafood European Clams & Linguine Clams & Linguine Recipe | PT1H Serves 4 Ingredients: 10 Cups Water 2 Tablespoons Salt 12 Cloves Garlic 4 Slices Sourdough Bread 0.5 Cup Extra-Virgin Olive Oil 1 Small Lemon 2 Anchovy Fillets Packed In Oil 0.5 Teaspoon Crushed Red Pepper Flakes 0.33 Cup Dry White Wine 2 Pounds Littleneck Clams 0.75 Pound Linguine 1 Small Bunch Fresh Parsley 2 Tablespoons Unsalted Butter In a medium stockpot over medium-high heat, bring water and 2 tablespoons salt to a boil. Meanwhile, in the bowl of a food processor, add 3 garlic cloves & bread and pulse into crumbs. In a Dutch oven over medium-high heat, heat 2 tablespoons oil and toast bread crumbs until golden brown, about 5-7 minutes. Transfer the crumbs to a medium bowl and toss in zest. Set aside. In the same Dutch oven over medium-high heat, slice & saute garlic until soft, about 3 minutes. Add anchovies and red pepper flakes and stir until fragrant, another 2 minutes. Toss in clams, cover and cook until shells open, about 5-7 minutes. Transfer clams to a large bowl and cover with foil. Set aside. Add pasta to boiling water and cook for 5 minutes, Drain & save 2 cups cooking water. Transfer pasta into Dutch oven with clam liquid. Add 1 cup pasta liquid and bring to a boil. Cook and toss pasta constantly until al dente, about 5 minutes. Add more cooking liquid if necessary. Remove from heat and toss in butter & parsley. Sprinkle breadcrumbs over pasta and toss to combine. Top with clams and drizzle with remaining oil.



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