Warning: This recipe is … hands down … the BEST spaghetti and clams recipe. And we mean it! Best you’ll ever have. Enough said.
Step #1: Get our some wine glasses.
Step #2: Fill your glasses with some cold, crisp white wine (i.e. Frascati)
COMINCIAMO (Now let’s begin) !!!
Ingredients: (serves 2)
1/2 pound fresh linguine
Handful fresh parsley
2 dozen littleneck clams (you can also use the New Zealand cockles)
1/4 cup of dry white wine
1 handful of tomatoes, chopped (can be cherry, grape, or plum)
Crushed red pepper
Fresh black pepper
Salt to taste (be careful – you won’t need much)
To start, prep your ingredients. Chop garlic in long, thin slices, along with chopping up your tomatoes and fresh parsley.
After you let the clams sit in cold water with a handful of kosher salt for about 1-2 hours, scrub each clam one at a time and set aside.
While you do this, start boiling your pasta water.
Almost there! Drain your pasta, keeping 1 cup of pasta water on the side, and put the pasta back in the pot. Slowly add everything in your pan into the pot along with the pasta. You may need to add in a little of the pasta water if it looks too dry. But here, we had plenty of juice to go around!