Traditionally made with crushed red pepper, this recipe uses fresh chiles. Serrano chiles are hot; for less heat, use Fresno chiles.
1/4 cup extra-virgin olive oil, divided
6 garlic cloves, finely chopped
3 1/4 cups water, divided
1 cup dry white wine
2 1/2 dozen littleneck clams, scrubbed
1 cup clam juice
8 ounces uncooked whole-wheat linguine or spaghetti (such as Wild Oats)
1/2 teaspoon salt
6 tablespoons chopped fresh parsley, divided
2 tablespoons minced seeded red serrano or Fresno chile
4 lemon wedges
Est. added sugars 0g
How to Make It
Place a 12-inch high-sided sauté pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Stir in garlic; cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place 12 clams on another plate; cover to keep warm. Remove meat from remaining clams; coarsely chop, and add to plate. Re-cover; keep warm.
Return pan to medium-high heat. Add clam juice, 2 3/4 cups water, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams; toss. Divide pasta among 4 bowls; top each with 3 clams in the shell. Serve with lemon wedges.