4 dozen clams scrubbed and clean
Small bunch of fresh parsley
(4) cloves of garlic
(10) cherry tomatoes
½ cup white wine
1 # dried spaghetti
Salt and pepper
Extra Virgin Olive Oil
1 tsp red pepper flakes
Cooking Instructions
Bring pot of water to boil with salt and pepper. Put a large pan on high heat. Thinly slice parsley stalks and put to side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready. Add pasta to the boiling water and cook according to packet instructions until al dente. Five minutes before pasta is ready, put four rounds of olive oil in the hot pan. Add the garlic, parsley stalks and a good pinch of salt and pepper. Then add the red pepper flakes and chopped tomatoes. As the garlic starts to color, add the clams and white wine. Stir and place a lid on top and steam for 3-4 minutes until all of the clams have opened up. Remove from the heat. Dispose of any clams that are not opened. Drain pasta, add to the pan of clams with the parsley leaves and add extra drizzle of olive oil. Stir together and serve.
We recommend some of our French Baquette or Asiago Bread Loaf with this.
