Pasta with Clams

Prep Methods/Techniques
Cuisine
Course ,
Servings 4
Description
This recipe is slightly adapted From a Mark Bittman/New York Times Recipe. It makes the best pasta and clams we have ever tasted.
Noted on 4/30/2013
Ingredients
  • 24 to 48 littleneck clams, scrubbed
  • Salt and freshly ground pepper to taste
  • 12 oz spaghetti or linguine
  • 1/4 cup olive oil
  • 1 tsp red pepper flakes, or to taste
  • 8 clove garlic, peeled and sliced (or more, to taste)
  • Wondra - one or two small sprinkles
  • Chopped fresh flat leaf parsley for garnish
Method
  1. Put the clams in a large pot over medium high heat without any additional liquid. Bring another large pot of salted water to a boil.
  2. As the clams open, remove them from pot and cool. Remove the clams from the shells and strain and reserve all the liquid, being careful to leave any sand behind. Reduce the liquid to about 1/2 cup. Chop the clams if they’re big.
  3. Add the pasta to the boiling water.
  4. Warm the olive oil in a large skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for a minute or two. Add the clams and continue to cook, stirring, for about a minute. Add the reduced clam liquid, sprinkle with Wondra to just slightly thicken the liquid.
  5. Drain the pasta when it’s nearly done and stir it into the clams. Cook, stirring, until the pasta is tender. Add a little hot water or white wine, if necessary. Taste and adjust seasoning. Garnish and serve.