Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 4 tbsp. EVOO
- 2 Garlic cloves – thinly sliced
- 1 tsp. crushed Red pepper flakes
- 20 Littleneck Clams – cleaned and scrubbed
- 1/4 cup good white Wine – crisp Sauvignon Blanc works well
- 1 Pack Spaghetti – De Cecco Pasta is good
- 3-4 tbsps. fresh Cream
- Fresh Italian flat-leaf Parsley – roughly chopped
- Kosher Salt
- Optional – Parmiggiano for garnish (some Italians forbod this so do as you like)
- Baguette – toasted and for sopping up all the delicious sauce
Directions
- Heat EVOO in a large pan over med heat. Add garlic, season with salt and red pepper flakes and cook until golden in color.
- Add clams, then wine and increase heat to high. Cover pan and cook until clams open and release their juices (4-5 minutes) depending on size of clams. As clams open, use tongs to transfer them to a bowl. Set aside.
- Bring water to a boil in a large pot and season well with salt. Add pasta and cook, stirring occasionally, until a few minutes before al dente. Drain, reserving 1/2 cup pasta water.
- Add some of the reserved pasta water and cream to the pan sauce and bring to a simmer.
- Add pasta to the pan and cook (tossing constantly) until pasta is al dente and has soaked up some of the sauce from the pan.
- Add clams and any juices along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.)
- To serve, add pasta to wide, shallow bowls. Place 5-6 clams in and around the pasta. Garnish with more Parsley, Parmiggiano an a drizzle of EVOO. Serve with toated bread for the sauce. Enjoy!
