Pasta Vongole

 What's better than having cheese AND potatoes at the same time?

     

   

Makes 6 servings 

Ingredients:

• 2lb litteneck or Manila clams 
  
• salt
• 1/3 cup extra virgin olive oil
• 1 large garlic clove, minced
• 1/2 cup dry white wine
• 1lb spaghetti or linguine pasta 
• 2 tbsp flat-leaf parsley, finely chopped
• 1/2 tsp red pepper flakes (optional)

Directions:

1. After scrubbing clams, place clams in a large bowl with cold water and add about 3 tablespoons of salt. Let soak for 30 minutes, stirring once or twice. Drain and rinse well. 

2. While clams are soaking, bring a large pot of lightly salted water to a boil. Boil the pasta until very al dente, about 1-2 minutes less than the recommended directions on the package.

3. Steam clams in a large skillet or sauce pan with about 2 tablespoons water. Cover and set over medium-high heat for about 5-8 minutes or until clams have opened. Discard any clams that are unopen. Let cool. Reserve the remaining liquid that was used to cook the clam. This will be added to the sauce later. 

4. Once clams are cool enough, set aside a handful of whole clams aside for garnish. De-shell remaining clams. Set aside.

5. In a large skillet or pan, add olive oil, garlic and red pepper flakes. Turn heat to medium-low and cook, stirring for about 5 minutes. Add wine and increase the heat to medium-high. Let simmer for about 1 minute. Stir in the reserved cooking liquids used to cook the clams earlier. Stir in de-shelled clams until just heated through, about 2-3 minutes. Add cooked pasta to sauce over low heat, adding a splash or two of cooking water used to cook pasta to continue cooking pasta in the sauce. Turn off heat and stir in parsley. Top with reserved shelled clams.