pat's Recipe

Spaghetti with Clams

Category: PASTA

coarse salt
1 lb spaghetti
2 Tbsp olive oil
2 cloves garlic, minced
1 small dried chile pepper, crumbled, or
pinch of red pepper flakes
1 1/2 lbs littleneck clams, scrubbed
1 cup dry white wine
2 Tbsp coarsely chopped fresh flat-leaf
parsley, plus whole leaves for garnish
juice of 1 lemon
3 Tbsp unsalted butter
freshly ground black pepper

Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, raise heat to high. Bring to a boil; cover and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

serves 4