Rhode Island Linguine with Quahogs

{"handle":"rhode-island-linguine-with-quahogs-recipe","title":"Rhode Island Linguine with Quahogs","seoTitle":"Rhode Island Linguine with Quahogs","seoDescription":"Reader request: Spaghetti and clams, Rhode Island-style. —Stephanie McGowan, Lincoln, Rhode Island\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/6HEaMYoOuwan1Guk9YMpSg/45ff636cfa2b50dabda99e94ad78f2a2/image_-_2022-06-03T122119.792.jpeg","ingredients":"

• 30 littleneck clams (the smallest size of quahogs), cleaned and scrubbed; or 1 pint chopped fresh clams from the seafood counter; or 2 cans (6.5 oz.) chopped clams in broth
• ¼ cup olive oil
• 4 anchovy fillets or 2 tsp. anchovy paste
• 2 tbsp. butter
• 1 small stalk celery, finely chopped
• 6 cloves garlic, chopped
• 2 tbsp. fresh thyme leaves
• 2 tsp. black pepper
• 1 bay leaf
• 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
• ¾ cup dry (white) vermouth or white wine
• Salt
• 1 lb. linguine
• 1 cup mixed fresh flat-leaf parsley leaves and celery leaves, finely chopped

","preparation":"

• Step 1 Bring a large pot of water to a boil for the pasta.
• Step 2 Shuck and chop the clams and reserve the juices. (You need about 2 cups of clams and juices.)
• Step 3 In a deep skillet with a lid, heat the oil, about four turns of the pan, over medium to medium-high. Add the anchovies and stir until they melt into the oil, about 1 minute. Add the butter. When it melts, add the celery, garlic, thyme, pepper, bay leaf, and lemon zest. Swirl the skillet for a minute. Add the vermouth to the sauce. Reduce heat to medium.
• Step 4 Salt the boiling water; add the pasta. Cook for about 7 minutes. (It will be slightly undercooked.) Reserve 1 cup of the cooking water. Drain the pasta.
• Step 5 Add the lemon juice, pasta, cooking water, and clams with juices to the sauce. Cook, tossing often, until the clams are cooked and the pasta is al dente, about 5 minutes. Mix in the parsley and celery leaves; season with salt.
• Step 6 Rach's Tip: Serve this with any type of green salad, such as escarole and fennel with red onion, lemon, and EVOO.

","tags":"Rachael Ray Magazine","status":"Publish","author":"Rachael Ray"}