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Author Notes: I spent a good chunk of my childhood and young adulthood in New England--summers and college in Maine, grad school and another stint in Cambridge--and I adore the Cape and Nantucket. This summer, I was craving the beach and a clam bake, but with my honey away, didn't want to make all that food for one. This is what I came up with instead--there's hardly any cooking at all--just boiling the pasta water and sauteing the clams with a little garlic. The tomatoes, corn and parsley go in at the very end. It became my summer staple. —Rebecca
- 1/2 pound pasta
- 18 clams
- 4 cloves of garlic, minced
- 2 ears of corn
- 1 pint cherry or grape tomatoes
- 1/4 cup flat-leaf parsley
- 1/4 cup olive oil (approximately--I probably use a bit less)
- Put on some water for pasta, well-salted (think about sea water). While the water is getting up to a strong boil, mince garlic, cut kernels off the cob, and half the tomatoes. Mince the parsley.
- Cook the pasta to just before it reaches al dente. Reserve a 1/2 cup of pasta water. Heat up the olive oil and saute the garlic for a couple of minutes. Add the clams. If the clams are stubborn, cover. Once all the clams open, add the corn, tomatoes, and parsley.
- Add the pasta to finish cooking with the clams, tomatoes, etc--probably only a minute or two. If it seems dry, add some pasta water.
- This recipe was entered in the contest for Your Best Seafood Pasta
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