Pasta with White Clam Sauce
Makes 4 to 6 servings
Ingredients
1 pound long spaghetti, such as linguine
6 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
4-6 anchovies
36 littleneck clams, scrubbed
¼ teaspoon red chile flakes, or to your taste
½ teaspoon dried oregano
¾ cup chopped fresh Italian parsley
Instructions
Bring a large pot of water to boil for pasta. Cook according to directions.
In a large, straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
Add the clams to the skillet, along with chile flakes and oregano. Ladle in about 2 cups of water. Bring to a simmer, cover and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. When all the clams are out, increase heat to high and add ½ cup of the parsley. Cook until liquid is reduced by half. Meanwhile, shuck the clams. Leave a few unshucked for garnish, as you like.
Add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining ¼ cup chopped parsley, cook a minute more to blend the flavors and serve.
— John Ash
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