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The liquor (juice) from your freshly dug clams is the key sauce ingredient in this easy crowd-pleaser from Langdon Cook, blogger and author of Fat of the Land. If freshly dug clams seem especially sandy, soak them in a bucket of clean salt water for a few hours. Don't forget to tell people that it's totally acceptable to pick up the clams and slurp the meat right out of the shell.

This Story Originally Appeared On sunset.com

Gallery

Credit: John Clark

Recipe Summary test

total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil for pasta. Meanwhile, sauté shallot and garlic in oil in another large pot over medium-high heat until softened, 3 minutes. Add 1/2 cup wine and cook 1 minute. Stir in chile flakes and tomatoes; cook 1 to 2 minutes.

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  • Boil pasta 5 to 6 minutes, or until halfway done. Meanwhile, add clams to garlic mixture, increase heat to high, and cook, covered, 5 minutes.

  • Scoop out 3/4 cup pasta water and reserve. Drain pasta and add to pan with clams. Cook together, covered, stirring occasionally, until pasta is al dente and clams have opened, 5 to 6 minutes. Add some pasta water or more wine if you want a juicier sauce. Discard any unopened clams. Toss pasta and clams with parsley.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

462 calories; calories from fat 22%; protein 23g; fat 12g; saturated fat 1.5g; carbohydrates 60g; fiber 1.9g; sodium 386mg; cholesterol 34mg.
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