2 dozen little neck clams
3 cloves of garlic thinly sliced
1 cup dry white wine
½ cup pasta water
Extra virgin olive oil
1 lb. dried linguini
Fresh ground black pepper
1 tbsp. red pepper flakes
1/2 cup fresh chopped parsley.
1 lemon wedge
In a large sauce pan, bring water and salt to a boil. Add enough salt to the water to make it as salty as seawater. When the pasta water is at a full boil, add pasta. Two minutes before the pasta is ready, remove from boiling water. Be sure to save some of the pasta water to add to the dish should it become too thick.
Heat 4 or 5 tbsp of olive oil in large sauté pan over medium high heat. Once the oil is hot, add in garlic and sauté for 1 min, then add the clams and sauté another 2 minutes. Add 1 cup of your favorite dry white wine, and 1/2 cup of the chopped parsley and simmer uncovered for about 8 min, or until the clams open.
Add your almost cooked pasta to the pan and toss evenly – only about 2 minutes, as you don’t want to overcook. Add in up to a ½ cup of the pasta water to thin and toss. Add salt, pepper, red pepper flakes, plate and serve. Top with a squeeze of lemon juice if preferred.
“Crisp whites with good minerality are a great choice to pair with shellfish. My pick is my favorite white wine, the flagship wine of the Bastianich estate, Vespa Bianco, consisting of equal parts Sauvignon and Chardonnay with a measure of Picolit, an indigenous varietal to Friuli.” – Joe Bastianich
*Photographed by Alli Shepherd
*For Joe Bastianich’s full story, Click Here