Lunch: Linguine with Clams

Ingredients

Coarse sea salt
1 pound linguine
3 tablespoons Italian extra-virgin olive oil
4 cloves garlic, minced
1 1/2 pounds live Manila clams, scrubbed
1 tablespoon finely minced jalapeno
1 cup pinot grigio
One 14-ounce can San Marzano tomatoes, with juice
4 tablespoons Italian parsley leaves, finely chopped

Instructions

In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water.
Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes.
Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.

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