Linguine with Clams

Every year growing up, my parents would take our family on a vacation. We've been to fun places all over the United States and Canada, from Disney World to Whistler. I could probably write a pretty hilarious memoir about all of the ridiculous adventures we've had on family vacations and trips.
ANYWAY, a beautiful, relaxing and more local trip we've taken a few times, and my parents still enjoy taking, is to the Oregon Coast. Quaint cities like Newport Beach and Lincoln City (our faves) are sprinkled with little hole-in-the-wall fish n' chips and clam chowder joints. Dad and I both have a mutual love and tremendous appreciation for these two seaside "delicacies," so we made it our mission to track down the best of both!
We definitely tried more greasy, overly thick, beer-battered fish than I'd like to admit..and humorously enough, I think we've ultimately decided we like my dad's own cornmeal battered fish recipe the best! However, we did try several unique clam chowder recipes that would be hard to replicate! I think the Oregon Coast can boast some of the best clam chowder. My arteries are RE-clogging just thinking about this.
We also tasted some perfect steamed clams (in white wine, butter, and garlic - the necessities) while on the Coast, which my mom has been reproducing ever since! Lucky me! One night at the apartment I wanted to take mom's steamed clam recipe and transform it into a dinner entree (vs an appetizer). Served with toasted garlic ciabatta bread, this linguine with clams was light, filling, and so zesty/garlicky/yummy.


Mario Batali’s Linguine with Clams
serves 2

1.5 tablespoons kosher or coarse sea salt
1/2 pound linguine
3 tablespoons extra-virgin olive oil (I might try butter next time)
4-5 cloves garlic, 2 thinly sliced, 2-3 pressed
1 pound clams, scrubbed
1 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/4 cup plus 1 tablespoon fresh flat-leaf parsley, coarsely chopped

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 3 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30seconds. Add clams and half the red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/4 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. Add remaining 2 tablespoons parsley and red pepper flakes, tossing to coat. Transfer to serving dish and serve immediately.