Thursday, September 29, 2011



2 lb (1kg) littleneck clams,in shells
1/2 cup (125ml) dry white wine
1 lb (500g) dried pasta
4 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes
2 tbsp finely chopped fresh flat-leaf parsley
additional extra virgin olive oil
salt, black pepper

Scrub clams under running water. Discard any that are broken or not tightly closed. Place clams with wine in a large pot with a lid on. Steam over medium heat until shells are open, shaking pot occasionally to ensure even cooking, about 5-6 minutes. Use a slotted spoon to lift out clams, and set aside. Discard any that do not open. Tip the pot and slowly pour out the clear clam and wine juices, taking care to leave the sandy residue in the pot. Reserve juices and discard residue. Remove clams from shells and reserve, discarding shells.
Cook pasta in large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes, and parsley. Cook over medium heat until fragrant, 1 minute. Add reserved clam juices and boil vigorously for 1 minute. Remove from heat.
Drain pasta. Add pasta to hot clam juices. Return to heat and cook, tossing constantly for 1 minute. Add clams and 2 tbsp additional olive oil and toss well. Add salt and pepper to taste. Serve immediately.


Strands or thin ribbons   spaghettini, spaghetti, linguine.


A simple variation for this recipe is to replace clams with mussels. Cook as directed above. You could leave a handful of mussels in their bottom shells as a garnish.

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