It wasn't until i moved to RI that i discovered the lovely combination of littlenecks and pasta. —bettybites
What You'll Need
cloves garlic (depending on how much you like...i like a lot!)
dry white wine
olive oil to saute garlic
couple pinches of crushed red pepper
salt and pepper
good parm cheese
chop or press garlic cloves and set aside
cook pasta in salted water until al dente or just under...don't overcook
when pasta is done, drain and reserve some cooking liquid, set aside
meanwhile, saute garlic in a little olive oil just for a minute
add anchovy paste, crushed red, salt and pepper to taste and saute a bit more making sure garlic doesn't burn
add wine and clam juice. you can also just use wine or just clam juice, or a little less of each. My quantities are on the high end so as to have enough sauce for all that pasta!
add rinsed littleneck clams and bring temp to med/med-high and cover for 7 minutes...no peeking!
If you cooked the pasta under, you can give it a toss with the hot necks and sauce, otherwise I plate the pasta first, and when the clams are done i place 6 around the outer edges of the pasta bowl, then pour sauce over pasta. Garnish with parsley and fresh grated parm chz