recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
is a must visit web site - if you would like to
learn more then <click
to find small, fresh clams to use in this recipe
such as littleneck. Since some clams can be sandy,
it is a good precaution to soak them in cool water
for up to an hour before using".
Pound Spaghetti (or Linguine)
3 Pounds Small Clams, Scrubbed And Soaked
3 Cloves Of Garlic, Minced
1/3 Cup Good Quality Olive Oil
1/2 Cup Dry White Wine
1 Small Red Chile, Or Red Pepper Flakes To Taste
Salt & Pepper
1/2 Cup Freshly Chopped Parsley
the pasta in salted boiling water until al dente.
in a medium saucepan, heat the oil. Add the
garlic and chile pepper and cook for just about
the parsley, clams and wine, and cook over medium
heat until the clams open, about 5 minutes.
Shake the pan occasionally to ensure even heat
distribution. Discard any clams that do not
the pasta, reserving a small cup of pasta water.
the pasta to the clams and mix well, adding
a little of the pasta water if the mixture seems
dry. Serve immediately.
you choose, remove most of the clams from their
shells, reserving a few for each plate as a garnish.
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever