– 1 lb pasta (linguine or spaghetti works best) – 2 dozen littleneck clams, scrubbed – 3 tablespoons olive oil – 4 cloves garlic, thinly sliced – 1/2 teaspoon red pepper flakes (optional)
Ingredients
– 1 cup dry white wine – 1 cup clam juice or seafood stock – 2 tablespoons unsalted butter – 1/4 cup fresh parsley, chopped – Salt and pepper to taste – Lemon wedges for serving
In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Cook the Pasta
In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned (about 2 minutes).
Prepare the Clams:
Pour in the white wine and clam juice, bringing the mixture to a simmer. Add the clams, cover the pan, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
Add Wine and Clams
Remove the clams from the pan and set aside. Add the butter to the pan, stirring until melted. Season the sauce with salt and pepper. If the sauce is too thick, add a bit of the reserved pasta water.
Finish the Sauce:
Toss the cooked pasta in the sauce until well coated. Add the clams back to the pan. Sprinkle with fresh parsley, and serve with lemon wedges.
Combine and Serve:
Enjoy your pasta with a glass of the same white wine used in the sauce for a perfect pairing!
Enjoy
4 Zodiac Signs Obtain Universe Blessings August 31, 2024