Yield: 4 servings
|2||Dozen Smallest littlenecks|
|½ cup||Extra-virgin olive oil|
|1 tablespoon||Finely-chopped onion|
|2 teaspoons||Chopped garlic|
|¼ teaspoon||Crushed red pepper|
|¼ cup||Dry white wine|
|1 tablespoon||Unsalted butter|
|1 teaspoon||Chopped Italian parsley|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
Wash the clams very well under cold water. In a heavy bottom pan over medium heat, place the olive oil and start to saute the onions for about 2 minutes or until translucent. Add the garlic and red pepper, cook for about 1 minute, add the clams, stirring frequently. After another minute or two add the wine, cover the pan and allow it to cook for about 4 minutes or until the clams have opened. As the clams are cooking, cook the spaghetti in lightly salted water till al dente, about seven minutes. When the clams have opened, remove the clams with a slotted spoon, keep the clams warm. In the juice at the bottom of the pot, add the parsley and stir in the butter.
Check the seasoning with a little salt and a generous amount of fresh pepper. Drain the pasta well, toss the pasta in the pan with the sauce.
Place the pasta on a platter, topping it with cooked clams. Serve immediately. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9114 broadcast 04-23-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.