Ingredients
The following ingredients have 4 Servings
- 1 1/2 dozen little neck clams
- 5 tablespoon extra virgin olive oil
- 2 large garlic cloves
- 1 1/2 tablespoon freshly chopped parsley
- chopped fresh hot chili pepper (2 teaspoons or to taste)
- 1 fresh ripe (firm plum tomato diced 1/2” seeded, juice drained)
- 1/2 cup dry white wine
- 1 pound pasta (we used 1/2 pound)
- 6 fresh basil leaves torn
Instruction
- /2 dozen littleneck clams
- tablespoon extra virgin olive oil
- large garlic cloves
- /2 tablespoon freshly chopped parsley
- chopped fresh hot chili pepper (2 teaspoons or to taste)
- fresh ripe, firm plum tomato diced 1/2” seeded, juice drained
- /2 cup dry white wine
- pound pasta (we used 1/2 pound)
- fresh basil leaves torn
- Soak for 20 minutes in fresh cold water. Change the water every five minutes.
- During this time, the clams will filter the water and clean the sand.
- Steam clams: Reserve clam juice. Take clams out of shell. If they are large, dice.
- I like them to be the same size as the tomatoes.
- In pan large enough to hold clams and spaghetti, saute garlic in 2 tablespoons of olive oil. Do not brown. Add parsley, tomatoes, chile pepper. Cook for one minute.
- Add white wine. Simmer for 20-30 seconds. Turn off heat.
- Cook spaghetti in heavily salted water until firm to the bite.
- Turn heat back on under the large frying pan. Add drained Spaghetti. Add clam juice.
- (Recipe suggests filtering clam juice through paper towels.
- I skipped that part, as my clams were pre-cleaned).
- Pasta should now be cooked. If it is still undone, add a little water to pan.
- Add the diced clams with the remaining olive oil and torn basil leaves.
- Season with salt and pepper to taste.
- Toss and serve immediately.
