Although considered by most to be a summer specialty, clams are in season year round. In terms of other types of shellfish, summer and autumn are ideal for shrimp, while soft-clue crabs (my favorite type!) are typically enjoyed in the spring and summer. And I think we can all agree that pasta is appropriate 365 days a year. This is one of my very favorite meals, and it's surprisingly easy to make. I am always skeptical the little guys will not open up, but after a little TLC over medium heat, they never fail to reveal their meaty insides. :) Add olive oil, lemon, garlic, a little red pepper, parsley, and parmesan and it's a grand (clam) slam.
And if I can't make it to fish market in time to satiate my craving, I get my fix here (alongside Michele).
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly ground pepper
- 2 large garlic cloves, minced
- 2 dozen Manila clams, (scrub them good! :))
- 1 cup dry white wine
- 1 pound spaghetti
- 3 tablespoons fresh lemon juice (or more if you are a lemon lover like me :))
- 1 teaspoon ground red pepper
- 2 tablespoons finely chopped parsley
- Freshly grated parmesan cheese
- In a medium skillet heat the olive oil over medium heat.
- Add the garlic and cook over moderate heat until fragrant, about 1 minute. Then add lemon juice as well.
- Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
- Drain, reserving 1/2 cup of the cooking water.
- Add the pasta, cooking water, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes.
- Discard any clams that do not open. :(
- Season with salt and pepper, sprinkle with parmesan cheese.