Spaghetti with white littleneck clams
2 Dozen Smallest littlenecks
½ cup Extra-virgin olive oil
1 tablespoon Finely-chopped onion
2 teaspoon 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
1 pounds Spaghetti
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.
