Spaghetti And Clams Recipe
RI LITTLENECKS, WHOLE GARLIC, EXTRA VIRGIN OLIVE OIL, NATURAL BROTH
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Ingredients
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Clams & Broth
Pasta & Finish
Method
Clams & Broth
- 1
Clean clams
Rinse the littleneck clams under cold running water, discarding any with cracked shells. If they contain sand, soak in a bowl of cold salted water (1 tbsp salt per 4 cups water) for 20 minutes, then rinse again.
- 2
Start broth
In a large wide skillet or sauté pan with a tight-fitting lid, add 2 tablespoons extra-virgin olive oil and warm over medium heat. Add the crushed whole garlic cloves and sweat gently until fragrant and pale golden, about 2 minutes—do not brown.
- 3
Deglaze & steam
Add the dry white wine and increase heat to medium-high. Let it simmer for 2 minutes to reduce slightly, scraping any garlic bits. Add the chicken/vegetable broth, the cup of water (if using), crushed red pepper flakes, salt, and lemon juice. Bring to a gentle boil, then add the clams in a single layer, cover, and steam until clams open, about 5–7 minutes. Shake the pan occasionally. Discard any clams that remain closed after 8 minutes.
- 4
Reserve cooking liquid
Using a slotted spoon transfer opened clams to a bowl and tent with foil to keep warm. Pour the cooking liquid through a fine-mesh sieve into a heatproof bowl to remove grit and garlic pieces, reserving about 1 1/2 cups of the strained broth. Keep warm.
Pasta & Finish
- 5
Cook spaghetti
Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts). Add spaghetti and cook until just shy of al dente according to package instructions (usually 2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- 6
Build sauce
Return the large skillet to medium heat and add remaining 4 tablespoons extra-virgin olive oil. Add the same crushed whole garlic cloves (from earlier) or 2 fresh cloves if you prefer, and warm gently for 1 minute to perfume the oil. Add the reserved strained clam broth and bring to a simmer. Stir in the butter, if using, and 1/2 cup of reserved pasta water to help emulsify the sauce.
- 7
Finish pasta with clams
Add the drained spaghetti to the skillet and toss vigorously with tongs for 1–2 minutes, adding more reserved pasta water by tablespoons as needed to coat the pasta. Add the steamed clams and any accumulated clam juices from the bowl, then fold in chopped parsley, freshly ground black pepper, and the remaining 2 tablespoons lemon juice to taste. Taste and adjust seasoning with salt.
- 8