Ingredients
- 2 pounds clams (soaked in salted water for at least 2 hours, drained and rinsed)
- 4 tbsp. extra virgin olive oil
- 1/2 tsp red pepper flakes
- 2 cloves garlic, chopped
- 1/4 cup white wine
- 6 ounces pasta (Linguine, Spaghetti or Fetuccini)
- 2 tbsp. fresh parsley chopped
Method
- Cover the clams with water and cook them in a pot on high heat. Add a small amount of white wine to the cooking clams. Stir the clams until they open, and discard clams that have not opened. Drain the clams.
- Heat the olive oil on medium and sauté whole garlic cloves and red pepper flakes. Saute for 5 minutes. Add the wine and the clams once the garlic is golden. Saute for another minute.
- Meanwhile, boil 3 quarts of water in a 5 quart pot. Add salt and pasta stirring occasionally. Turn off heat 2 minutes before tender. Drain, and save ½ cup of the cooked pasta water.
- Add ¼ cup of pasta water to the saucepan with the clams and increase temperature to high. Add the pasta to the pan and stir for 3-4 minutes. Add parsley and stir. Add more pasta water if needed then leave over heat for 2-3 minutes to bring flavors together.
- Transfer pasta to warm bowls and drizzle with remaining olive oil.