Author Notes
This is the kind of dish where you'll need some good crusty bread to sop up every little bit of the delicious sauce. —at the farmers market
Ingredients
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24
Little Neck Clams
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6 ounces
Dry Spaghetti
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3 tablespoons
Extra Virgin Olive Oil
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3
Garlic Cloves - thinly sliced
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1
Shallot - thinly sliced
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1/2 teaspoon
Red Pepper Flakes
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1 dash
Salt & Pepper
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1 tablespoon
Unsalted Butter
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1
Pint Sungold Cherry Tomatoes - rinsed and sliced in half
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1/2 cup
White Wine - Dry, Unoaked
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1 cup
Fresh Basil Leaves - chopped
Directions
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Soak the clams in a pot of cold salted water for an hour. Then scrub them to remove any sand on the shells.
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Bring a separate large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.
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While the spaghetti cooks, heat the olive oil in a large skillet with the garlic, shallot, red pepper flakes, a pinch of salt and a few grinds of black pepper. Saute until the shallot and garlic have softened and are golden, 3-4 minutes. Swirl in the butter. When the butter has melted, add the tomatoes and cook for 2 minutes.
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Add the clams and wine. Shake the pot, put the cover on and allow to cook until the clams open, about 10 minutes. Sprinkle the basil over the top. Add the spaghetti and stir to coat the pasta with the sauce. Divide into 2 bowls. Serve with crusty bread.
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* Discard any clams that are cracked or do not open.
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