Pasta With Fresh Clam Sauce

Ingredients

4 pounds littleneck or cherrystone clams, scrubbed
1⁄2 cup dry white wine
Pinch cayenne pepper
1⁄4 cup extra-virgin olive oil
2 garlic cloves, minced
2 plum tomatoes, peeled, seeded, and minced
Salt and pepper
1 pound spaghetti or linguine
3⁄4 cup chopped fresh parsley

Instructions

Bring clams, wine, and cayenne to boil in 12-inch straight-sided sauté pan, cover, and cook, shaking pan occasionally, for 5 minutes. Stir clams thoroughly, cover, and continue to cook until they just begin to open, 2 to 5 minutes longer. As clams open, remove them with slotted spoon and transfer to bowl. Discard any unopened clams.
Drain steaming liquid through fine-mesh strainer lined with coffee filter, avoiding any gritty sediment that has settled on bottom of pan. Measure out and reserve 1 cup of liquid; set aside. (If necessary, add water to make 1 cup.) Wipe out skillet with paper towels.
Heat oil and garlic in now-empty pan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, increase heat to medium-high, and cook until tomatoes soften, about 2 minutes. Stir in littlenecks, cover, and cook until all clams are completely opened, about 2 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot. Add sauce and reserved clam steaming liquid to pasta and cook over medium heat, tossing to combine, until flavors meld, about 30 seconds. Stir in parsley and season with salt and pepper to taste. Serve immediately.

Pasta With Fresh Clam Sauce

Ingredients

Instructions

Tags

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