Pasta with clams is a great all year around dish. It is easy to prepare, but it require good execution.
- 1 pound of clams
- 1/2 pound of linguini (see it on Amazon)
- 4 tablespoons of extra virgin olive oil
- a clove of garlic
- Salt, pepper
- About a quarter of a thai chili pepper (optional – note that you can use chili flakes)
- italian parsley (optional)
- one once of white wine
Step #0 – Start boiling plenty of water in a pot. This dish is actually really quick, by the time you get the sauce going you should have the pasta cooking. I usually start making the sauce as the water starts boiling and I put the pasta in.
Step #1 – In a deeper pan throw in olive oil, chopped garlic and the clams. Cook it over medium heat. After a few minutes the clams will start opening up and release water. Here’s a quick tip: take some of the water released by the clam and set it aside, it will be useful later to make sure that the sauce does not get too dry.
Step #2 – After you save some of the water add the white wine and let it reduce for couple of minutes. Season with pepper/salt.
Step #3 – You are about done with the sauce. This is where you need to make a judgement call on how how dry the sauce is. If it seems a little dry add some of the clams’ water you saved. If you do so, make sure you cook it for about a minute. The pasta should be done by now and it’s time to blend. Add the parsley, the chilli flakes and extra pepper.
Step #4 – You are done. Time to plate!