Ingredients

The following ingredients have 4 Servings
  • ¼ cup olive oil
  • 4-5 finely minced cloves of garlic
  • ½ peeled and small diced shallot
  • 12 fresh rinsed clams
  • ¾ cup white wine
  • 10 ounces canned whole clams in juice
  • 6.5 ounces canned chopped clams in juice
  • small bunch finely minced fresh parsley
  • 1 pound fresh or dried pasta
  • sea salt and fresh cracked pepper to taste

Instruction

  • Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
  • Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
  • Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
  • Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
  • Add the pasta to a large pot of boiling salted water and cook until al dente.
  • Strain the noodles and toss with the clam’s saucepan.
  • Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.