Steamed Clams with Pasta
Makes 2 servings
Time: 30 minutes
1 dozen littlenecks or other hard-shell clams,
as small as you can find
1/3 cup olive oil
½ cup sweet onion, chopped
2 cloves garlic, peeled and crushed
¼ teaspoon red pepper flakes, optional
½ cup dry white wine
½ cup minced fresh parsley
1 teaspoon minced garlic
Salt and freshly ground black pepper to taste
2/3 pound linguine or other long pasta
Bring a large pot of water to a boil
Wash and scrub the clams well, then dry them. Heat the olive oil in a 10-inch skillet over medium high heat. Add the onion, crushed garlic and hot pepper and cook, stirring occasionally, until the onion is transparent. Add the clams, one or two at a time, stir briefly, and cover.
Put the pasta in the boiling water and cook according to the package instructions.
Check the clams every minute or two; when the first one pops open (it will take just a few minutes), remove the cover and add the wine. Continue to cook over medium-high heat, shaking the pan occasionally. When most of the clams are open, add the parsley, minced garlic, and salt and pepper.
Drain the pasta when it is finished cooking, put it in a warm bowl, and top with the clams and sauce. Serve the clams on the side of each plate.