Clams in Record Time

In the same amount of time it takes to make spaghetti with store-bought tomato sauce, you can make Super Speedy Clam Linguine, real food that’s good enough to serve to your friends. Even better, all the ingredients can be stored in your pantry, so this truly can be whipped out at the last second without even a trip to the market.

* While bringing water to a boil in a large pot for the linguine, get your ingredients together (enough linguine for two or three, a can of baby clams, olive oil, a clove of garlic, white wine or clam juice and spices (I use red peppers and cilantro) and a skillet. Don’t rush, you have plenty of time.

* Put a splash of olive oil in the center of the skillet and add the minced garlic, heating on low.

* While cooking the linguine, add baby clams, about 1/3 cup dry white wine (perhaps the same wine you’ll have with the meal) or clam juice to the skillet over medium-low heat. Add red peppers liberally if you like spicy food and a pinch of cilantro.

* It is never advisable to boil clams, but I always bring the clam mixture to a brief simmer (“just to make sure,” as my mom taught me). At this point, you are done. Drain the linguine, add to the skillet, mix and serve. Don’t forget to divvy the juices.

This recipe can easily accommodate various numbers of people; I use one can of baby clams for every two to three servings. My mother occasionally likes to add a chopped shallot or two. I don’t think it’s necessary, but feel free to experiment.

Samantha Weisman

Los Angeles