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
Ingredients
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1/2 pound
pasta
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18
clams
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4
cloves of garlic, minced
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2
ears of corn
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1
pint cherry or grape tomatoes
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1/4 cup
flat-leaf parsley
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1/4 cup
olive oil (approximately--I probably use a bit less)
Directions
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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.
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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.
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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.
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