1 large garlic clove or one very small shallot, very finely chopped
1 cup white wine
1 large handful of flat parsley leaves, chopped
Instructions
Soak the clams in a bowl of water with several tablespoons of flour added (keep the bowl in the refrigerator). After a few hours, rinse under running water and scrub if needed. Discard any clams that are cracked or remain open when tapped.
Bring a pot of heavily salted water (it should taste like the ocean) to a boil and place the pasta in the boiling water. At the same time, put 2 tablespoons of oil in a large skillet over medium heat.
When the pasta has been boiling for 3½ minutes, add the clams to the skillet along with the chili peppers, pinch of salt, and garlic/shallots, and stir until the clams start to open. Add the white wine and cover the pan with a lid.
When the pasta has been cooking 7 minutes, drain it, retaining ¼ cup of cooking water. Toss the pasta into the clams with the pasta water and add the chopped parsley and a drizzle of fresh olive oil. Remove from the heat and taste for salt.
Put the pan onto the table with four shallow bowls, or transfer the pasta to a serving bowl of your choice. Serve with bread to soak up any remaining sauce.
Recipe by The Taste Edit at https://thetasteedit.com/15-minute-pasta-with-clams/