Spaghetti Alle Vongole (Pasta With Clams)

• porcje: 2 servings
• całkowity czas: 25 minutes

Składniki

Kosher salt

6 oz. spaghetti or other long pasta

4 Tbsp. extra-virgin olive oil, divided

1 garlic clove, thinly sliced

¼ tsp. crushed red pepper flakes

¼ cup dry white wine

2 lb. cockles, Manila clams, or littleneck clams, scrubbed

2 Tbsp. roughly chopped fresh flat-leaf parsley

Wskazówki

Bring 3 qt. salted water to a boil in a large pot. Add 6 oz. spaghetti or other long pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ½ cup pasta cooking water.

Meanwhile, heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium heat. Add 1 garlic clove, thinly sliced and cook, swirling pan often, until just golden. Add ¼ tsp. crushed red pepper flakes and continue cooking 15 more seconds. Add ¼ cup dry white wine, then 2 lb. cockles, Manila clams, or littleneck clams, scrubbed; increase heat to high. Cover skillet and cook until clams open and release their juices, 3–6 minutes, depending on size of shellfish. As shellfish open, use tongs to transfer them to a bowl.

Add ¼ cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with 2 Tbsp. roughly chopped fresh flat-leaf parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining 1 Tbsp. extra-virgin olive oil. Editor’s note: This recipe was first printed in the May 2011 issue of ‘Bon Appétit’ and first appeared online in April 2011. Head this way for more of our best pasta dishes →