Nonna's Linguini with Clams

Chefs Francesco and Stefano Secchi have been asked a couple of times, "What would be your last meal?" Without question, this… in Sardegna, you get these really small & briny clams that blow your mind. Nonna made the best rendition and here's the recipe, buonissimo!

Nonna's Linguini with Clams

¼ cup black olives, pits removed (kalamata or taggiasca work well)
2 anchovies
3 garlic cloves, peeled
1 cup of Italian parsley, finely chopped
Small pinch of Italian red pepper flakes
16 little neck clams or cockles if available
½ cup white wine (preferably whatever you're drinking)
E.V. olive oil
½ package of good dried linguini (Rustichella d'Abruzzo or De Cecco work well)
Kosher salt and to taste
Have a pot of boiling, salted water ready.

Meanwhile, add the olives, anchovies, garlic and half the flat leaf parsley to a food processor and blend with some olive oil until a paste forms. Then, in a medium sauté pan over medium heat, add the paste with a drizzle of extravirgin olive oil and chili flakes. Cook for 30 seconds and add the white wine with
the clams, cover and reduce to low heat.

While the clams are cooking, drop the pasta into the boiling salted water, cook for about 10 minutes (till "al dente" or left with a little bite). Remove the pasta and add to the pan with the clams and put the pan on medium heat. Cook for 30 additional seconds, finish with a nice drizzle of E.V. oil and the remaining Italian parsley. Taste and serve…just delicious.

Yield: 2 servings