📝 About This Recipe
Transport your senses to the sun-drenched shores of Naples with this quintessential Italian classic. This dish celebrates the purity of the sea, combining briny, tender clams with a luscious emulsion of garlic-infused olive oil, crisp white wine, and a hint of chili heat. It is a masterpiece of 'Primi' simplicity, where the quality of the dried pasta and the freshness of the shellfish create a symphony of Mediterranean flavors.
🥗 Ingredients
The Seafood
- 2 pounds Manila or Littleneck Clams (scrubbed and purged of sand)
- 2 tablespoons Coarse Sea Salt (for purging the clams)
The Pasta
- 1 pound Dried Spaghetti or Spaghettoni (high-quality bronze-die extruded brand)
- 2 tablespoons Fine Sea Salt (for the pasta water)
The Aromatics and Sauce
- 1/2 cup Extra Virgin Olive Oil (high-quality cold-pressed)
- 4 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Dried Red Chili Flakes (adjust to heat preference)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped, stems and leaves separated)
- 1 tablespoon Unsalted Butter (optional, for extra silkiness)
- 1/2 piece Lemon (zest only)
👨🍳 Instructions
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1
Purge the clams by placing them in a large bowl of cold water mixed with 2 tablespoons of coarse sea salt. Let them sit for 20-30 minutes so they spit out any internal sand, then lift them out carefully and rinse under cold running water.
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2
Bring a large pot of water (at least 6 quarts) to a rolling boil. Add the 2 tablespoons of fine sea salt—it should taste seasoned but not quite as salty as the sea.
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3
In a large, wide skillet or sauté pan, add the extra virgin olive oil over medium-low heat. Add the sliced garlic and the finely chopped parsley stems.
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4
Gently sauté the garlic and stems for 2-3 minutes until the garlic is golden and fragrant, being very careful not to let it burn or turn bitter.
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5
Add the red chili flakes to the oil and toast for 30 seconds until the oil takes on a slightly orange hue.
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6
Drop the spaghetti into the boiling water. Set a timer for 2 minutes less than the package instructions for 'al dente'.
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7
Increase the skillet heat to medium-high and add the cleaned clams. Stir to coat them in the infused oil.
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8
Pour in the white wine. Let it bubble for 30 seconds to cook off the raw alcohol, then cover the skillet with a tight-fitting lid.
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9
Steam the clams for 3-5 minutes. As soon as a clam opens, use tongs to remove it to a side bowl to prevent it from becoming rubbery. Discard any clams that refuse to open after 6 minutes.
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10
Reserve about 1 cup of the starchy pasta cooking water, then drain the spaghetti when it is still quite firm (very 'al dente').
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11
Add the drained pasta directly into the skillet with the clam liquor. Add 1/2 cup of the reserved pasta water and the optional knob of butter.
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12
Toss the pasta vigorously over medium-high heat for 1-2 minutes. This movement, combined with the starch in the water, creates a creamy emulsion that coats the noodles.
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13
Fold the opened clams back into the pan along with the chopped parsley leaves and fresh lemon zest.
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14
Give everything one final toss. If the sauce looks too dry, add a splash more pasta water. The final result should be glossy and moist, not swimming in liquid.
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15
Divide into warmed bowls, ensuring each portion gets a generous share of clams and the flavorful pan sauce. Serve immediately.
💡 Chef's Tips
Always use bronze-die extruded pasta; the rough surface is essential for the sauce to cling to the noodles. Never skip the purging process, as even one sandy clam can ruin the entire texture of the dish. Avoid adding cheese; traditional Italian seafood pasta relies on the salinity of the clams and the richness of olive oil rather than dairy. If you want a more intense flavor, chop 5-6 of the cooked clam meats and stir them directly into the sauce before adding the pasta. Timing is everything—ensure your skillet is ready for the pasta the moment it reaches that slightly undercooked stage.
🍽️ Serving Suggestions
Pair with a chilled glass of Greco di Tufo or a crisp Vermentino to complement the salinity. Serve with a side of charred crusty sourdough bread to mop up the remaining 'brodetto' at the bottom of the bowl. A simple arugula salad with a light lemon vinaigrette provides a peppery contrast to the rich pasta. Follow the meal with a light lemon sorbet to cleanse the palate after the garlic and brine flavors. Present the dish in wide, shallow bowls to showcase the beautiful shells and allow the heat to distribute evenly.