📝 About This Recipe
This dish is a sophisticated coastal Italian masterpiece, pairing the luxurious, wide ribbons of pappardelle with the briny sweetness of fresh Manila clams. Unlike the traditional thin linguine, the broad pasta acts as a velvet canvas for a shimmering sauce of dry white wine, buttery garlic, and a whisper of Calabrian heat. It is an elegant, aromatic experience that captures the essence of a Mediterranean summer evening in every bite.
🥗 Ingredients
The Pasta
- 1 pound Pappardelle pasta (preferably high-quality egg pasta or fresh)
- 2 tablespoons Kosher salt (for the pasta water)
The Seafood
- 2 pounds Manila clams (scrubbed and soaked in cold salted water for 20 minutes to purge sand)
The Aromatics and Sauce
- 1/4 cup Extra virgin olive oil (use a high-quality, fruity oil)
- 6 pieces Garlic cloves (thinly sliced into 'paper-thin' slivers)
- 1 large Shallot (finely minced)
- 1/2 teaspoon Red chili flakes (adjust to your heat preference)
- 3/4 cup Dry white wine (Vermentino, Pinot Grigio, or Sauvignon Blanc)
- 3 tablespoons Unsalted butter (cold and cubed)
- 1/2 piece Fresh lemon juice (squeezed fresh)
For Garnish
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon zest (finely grated)
- 1 pinch Flaky sea salt (to finish)
👨🍳 Instructions
-
1
Purge the clams by placing them in a bowl of cold, salted water for 20 minutes. This allows them to spit out any internal sand. Drain and scrub the shells well under cold running water.
-
2
Bring a large pot of water (about 6 quarts) to a rolling boil. Add 2 tablespoons of kosher salt—it should taste like the sea.
-
3
In a large, heavy-bottomed skillet or wide Dutch oven, heat the olive oil over medium-low heat. Add the sliced garlic and minced shallots.
-
4
Sauté the aromatics gently for 3-4 minutes. You want them to be soft and translucent, but not browned. If the garlic turns dark, it will become bitter.
-
5
Stir in the red chili flakes and cook for 30 seconds until the oil becomes fragrant and slightly tinted.
-
6
Increase the heat to medium-high. Add the cleaned clams to the skillet and pour in the white wine. Cover the pan immediately with a tight-fitting lid.
-
7
Steam the clams for 5-7 minutes. Shake the pan occasionally. As the clams open, use tongs to transfer them to a side bowl to prevent them from overcooking and becoming rubbery.
-
8
While the clams are steaming, drop the pappardelle into the boiling water. Cook for 2-3 minutes less than the package directions (very al dente), as it will finish cooking in the sauce.
-
9
Discard any clams that have not opened after 8 minutes of steaming.
-
10
Once all open clams are removed, increase the skillet heat to high and reduce the clam liquid/wine mixture by about one-third, roughly 2 minutes.
-
11
Reserve 1 cup of starchy pasta water, then drain the pappardelle.
-
12
Add the pasta and 1/2 cup of the reserved pasta water to the skillet. Toss vigorously over medium heat. The starch from the pasta will emulsify with the oil and wine.
-
13
Whisk in the cold cubed butter and lemon juice. Continue tossing until a glossy, creamy sauce coats every ribbon of pasta. Add more pasta water if it looks too dry.
-
14
Gently fold the clams and any accumulated juices back into the pasta. Stir in the chopped parsley and lemon zest.
-
15
Divide among warm bowls, ensuring each person gets a generous portion of clams and sauce. Finish with a drizzle of olive oil and a pinch of flaky sea salt.
💡 Chef's Tips
Always purge your clams in salted water; even 'pre-washed' clams often contain hidden grit that can ruin a dish. Use cold butter at the very end to create a 'mantecatura'—this creates a silky, professional-grade emulsion in the sauce. Don't overcook the pappardelle in the water; the wide surface area of the pasta absorbs liquid quickly, so it needs that final minute in the pan to soak up the clam liquor. If you can't find Manila clams, Littleneck clams are an excellent substitute, though they may take 1-2 minutes longer to open. Avoid adding extra salt to the sauce until the very end; the clam juice and pasta water are naturally quite salty.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Gavi di Gavi to complement the acidity and brine. Serve with a side of charred sourdough bread rubbed with a raw garlic clove to soak up the leftover sauce. A simple arugula salad with shaved fennel and a light lemon vinaigrette provides a refreshing crunch between bites. For an extra touch of luxury, top with a small spoonful of bottarga (cured fish roe) for an umami boost. Finish the meal with a light lemon sorbet to cleanse the palate.