with crispy bread crumbs + herbs

Olympic Peninsula


Clam Pasta with Crispy Bread Crumbs & Fresh Herbs 1/2 cup walnuts, toasted and chopped 2 tablespoons freshly chopped chives 3 tablespoons freshly chopped parsley 2 tablespoon plus 1/4 cup olive oil 4 large garlic cloves, thinly sliced 1 teaspoons crushed red pepper kosher salt and freshly ground pepper 1/2 dry white wine 3 dozen Butter clams, scrubbed 1 pound linguine 1 baguette

In a medium pan, toast walnuts over medium heat for 4-6 minutes until fragrant, tossing occasionally. Set aside and when cool, lightly smash. Wipe out the pan. Cut off 2" of the baguette and roughly dice (or toss in food processor and give it a quick pulse). Add 1 tablespoon of olive oil to the pan and turn to medium-high heat. Add fresh bread crumbs to the pan. Tossing until deeply golden and crispy for 3-5 minutes. Season with salt and pepper and set aside. In a separate bowl combine toasted walnuts, chives, parsley and 1 tablespoon of olive oil. Set aside. In a large pot, or dutch oven, add 1/4 cup olive oil and place over medium heat. Add red pepper flakes and garlic and cook for 2 minutes. Stir in the wine and bring to a boil. Cook for an additional 2 minutes. Increase heat to medium-high and add all of the clams. Cover the pot and give it a big shake. The clams take about 5-6 minutes to open. In a separate large pot, bring salted water to boil and cook the linguine until al dente. Reserve 1 cup of pasta water before draining. Add cooked pasta and 1/2 cup of pasta water to the clams. Give it a good toss. If the pasta feels a bit dry, add the remaining 1/2 cup of pasta water. Continue to toss for 2-4 minutes until all noodles are coated. Serve the pasta and clams topped with herb nut mixture and crispy bread crumbs. A large slice of toasted baguette per bowl works nice to for dipping.


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