Pasta with Clams
  • 1½ - 2 pounds Manila clams
  • ½ pound good dried pasta, such as spaghetti, linguine, or bucatini
  • 2 teaspoons crushed chili peppers
  • olive oil
  • 1 large garlic clove or one very small shallot, very finely chopped
  • 1 cup white wine
  • 1 large handful of flat parsley leaves, chopped
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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