I embraced the budding foodie in me when I lived in New York. There are too many fabulous restaurants and there are so many that are not astronomically expensive. As a struggling grad student, nothing seemed more important than good, cheap food. Sharon and I discovered this place (which is now closed) since it was across the street from our starbucks and a few block from campus and my apartment. My first instinct here was pizza. Creative, flatbread, tuscan-style pizza. Pumpkin and prosciutto on my pizza? Mmmm yes please. While I stuck with pizza and caprese, Sharon chose linguine and clams. Best.decision.ever. From then on whenever we came to Campo — which was often — one of us ordered this. And it always made our night.
In my attempt to duplicate it, I turned to The Great Stanley Tucci, and his most amazing cookbook. Besides trying to figure out how to kill the little clams — they are alive before you cook them-WHOA — this is one of the easiest dishes I have ever made. It takes no more than 30 minutes. But I do recommend a kitchen slave helper. Luckily, my personal chef was ready to assist me.
Sharon and I came back to Campo many many many times, and sometimes we changed it up and just ordered fried green tomato caprese and wine, but we usually came back to this. Because it is delicious. And there is nothing quite like having dinner with your best friend. Especially when pasta and wine is involved.
Linguine & Clams
*adapted from The Tucci Cookbook by Stanley Tucci
* serves 4-6 people (or 2 very hungry people)
- 1 pound linguine
- ½ cup plus 1 tablespoon olive oil
- 4 cloves garlic, finely chopped
- ¼ cup dry white wine
- 18 littleneck or chowder clams
- ½ cup of pancetta, sliced
- salt + pepper, to taste
- 1 tablespoon chopped fresh Italiain, flat leafed parsley
- Bring a large pot of salted water to a boil and cook pasta, al dente.
- warm ½ cup of olive oil in a high sided saucepan set over medium high heat. Add garlic and cook until softened, 2 minutes. Add wine, cook for about 1 minute. Add clams and their juice, add season with salt and pepper. Cook until broth froths to 1-2 inches. Remove from heat, stir in parsley.
- Drain pasta and toss into a serving bowl with remaining 1 tablespoon of olive oil. Top with sauce and serve.