2-1/2 pounds clams, the smallest you can find
1/4 to 1/3 cup extra virgin olive oil
3 garlic cloves, minced
2-3 anchovy fillets, chopped
chopped fresh red chili pepper or dried red pepper flakes to taste
1-1/2 pounds fresh ripe plum tomatoes, seeded and diced
1/2 cup dry white wine
salt to taste
1 pound linquini
2 tablespoons finely chopped flat leaf italian parsley or regular parsley
Soak the clams in cold water for 20 minutes to purge them of sand. Wash and
scrub them well under cold running water. Discard any clams that stay open when
handled or tapped. Put the clams in a large saucepan with 1 cup water. Cover
the pan and cook over high heat until the clams open. Remove them to a bowl
with slotted spoon as they open. Toss out any clams that do not open. Bring
the cooking liquid back to a boil and cook until it is reduced by half, 2-3
minutes. Line a strainer with paper towles and strain the thickened liquid into
a small bowl to remove any sandy deposits. Set aside. Remove the clam meat from
half of the shells, and leave the other clams in their shells. Heat the oil
in a large skillet over high heat. Add the garlic, anchovies and chili pepper,
and stir once or twice. Add the tomatoes and cook until they begin to soften,
2-3 minutes. Add the wine and the reserved clam liquid. Season with salt and
cook, stirring until liquid reduces by half, 2-3 minutes. (Do not reduce the
liquid too much or the completed dish will be dry). Add all the clams and the
parsley and mix quickly to combine them, Turn off the heat under the skillet.
Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Add 1 tablespoon
of salt and the linquini. cook uncovered, over high heat until the pasta is
cooked only halfway through. Drain the pasta, add it to the skillet with the
sauce, and mix everything well off the heat. Taste and adjust the seasoning.
Place 2 large sheets of parchment paper on a large baking sheet and brush each
sheet lightly with oil. Divide the pasta between the 2 parchment sheets, placing
it slightly off center. Fold the parchment over the pasta and fold the edges
to make a border and seal the edges. Make sure not to wrap the bundles too tightly.
There should be plenty of empty space around the pasta so the bundles can puff
up as they cook. Bake for 7-8 minutes. Unwrap the parchment sheets and place
pasta and every bit of sauce into serving dishes. Or if only two people. Put
bundles on two large plates and let guest open the bundles when ready to eat.
Serve at once.
Yields: 2 to 6 servings