If you haven't already heard, the hilarious and beautiful supermodel Chrissy Teigen has a cookbook, and it's phenomenal. If you're having trouble deciding which recipe to try first from Cravings: Recipes for All the Food You Want to Eat, allow us to suggest one of her mother's.
"This woman has clams on the brain 23/7 (she only sleeps for an hour a day and I suspect that even then, she is still dreaming of clams)," says Chrissy.
- Kosher salt
- 12 ozs. dried linguine
- 1 stick (4 ozs.) unsalted butter
- 2 T extra virgin olive oil
- 8 cloves garlic, minced
- 1 tsp. red pepper flakes
- 1/2 cup dry white wine
- 1/4 tsp. freshly ground black pepper
- 2 lbs. Manila clams, scrubbed
- 1/2 cup chopped fresh parsley, plus more for garnish
- In a large pot, bring heavily salted water to a boil. Cook the linguine until al dente, following the package directions. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the pot.
- Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once the butter foams, add the garlic and red pepper flakes - cook until the garlic is fragrant and very lightly golden, about 2 to 3 minutes. Add the wine and pepper, increasing the heat slightly, and cook until bubbling, about 2 minutes. Add the clams, increase the heat, cover, and cook until the clams open, about 3 minutes.
- Transfer the opened clams to the pasta pot. If some clams refuse to open, try recovering the pan for another minute or so before deciding to ditch them. Add salt to the sauce to taste.
- Add any remaining cooked clams and the clam liquid to the drained pasta. Warm through over medium heat, adding the pasta water that was left aside as needed to bind the sauce. Add in the parsley, divide the pasta and clams in bowls, and garnish with more parsley if desired.