Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 pound spinach linguine or spaghetti
- ¼ cup olive oil
- 4 cloves garlic, chopped
- 1 small red chili, chopped fine, or 1 large pinch hot pepper flakes
- 2 pounds small clams, soaked and scrubbed*
- 2/3 cup dry white wine
- 1 small bunch Italian parsley, chopped fine
- Sea salt and freshly ground pepper to taste
- Lemon wedges for garnish
While the pasta is cooking, prepare the sauce.
Heat the olive oil, garlic, chili and clams over high heat in a large skillet. When the mixture begins to sizzle, add the wine, cover the pan and cook until the clams open, about 5 minutes.
Add the parsley, mix well, and toss in the pasta.
Season to taste and serve immediately, passing lemon wedges on the side.
*A few notes about fresh clams:
Discard any broken clams. If the shells are partially open, tap them against a firm surface. Live clams will close. If the shell doesn’t close, the clam is dead and should be discarded. Scrub the clams. Place the clams in cool water and sprinkle a tablespoon of sea salt and a couple of tablespoons of cornmeal over them. Stir gently and let the clams sit for 30-40 minutes. This will clean their bellies out of any grit. Rinse well and pat dry.