Bucatini And Clams
Bucatini And Clams
This is a classic dish of pasta tossed with clams steamed in white wine and flavored with garlic and red pepper flakes. This recipe calls for fresh bucatini, though any long pasta would work well; just be sure to adjust cooking times accordingly. Before getting started, don't forget to clean your clams; soak them in cold, salted (sea-like) water for up to an hour so that they expel any grit. — Recipe courtesy Executive Chef Dylan Harrigan of The Maine Catch in Ogunquit, Maine.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon chopped fresh garlic
- 24 little neck clams
- 1/4 cup white wine (like chablis)
- 2 boiling salted water
- 6 ounce fresh bucatini pasta
- 1 teaspoon chopped parsley
- 1 teaspoon chopped fresh basil
- 1/2 teaspoon chopped thyme leaves
- 1/4 teaspoon chili flakes
- 1/4 lemon
- 2 ounce spinach
- 2 tablespoon unsalted butter
- salt and freshly ground pepper
- 1 ounce grated parmesan
Directions
- Place a medium sauté pan on medium heat and heat 2 tablespoons olive oil; and add 1 tablespoon chopped garlic.
- Turn the heat down to medium-low and add the 2 dozen Little Neck clams and 1/4 cup white wine to the pan. Simmer until the clams open.
- Add the 6 ounces bucatini to the boiling water. Add 1 teaspoon chopped parsley, 1 teaspoon chopped basil, 1/2 teaspoon chopped thym, 1/4 teaspoon chili flakes and the juice from ¼ lemon.
- Cook until the pasta floats for 15 seconds and then add the pasta to the sauté pan with the clams. If some of the pasta water comes with the pasta that is a good thing.
- Add 2 ounces spinach and 2 tablespoons butter and stir until sauce comes together.
- Season with salt and pepper to taste; be sparing with salt, the clam liquid contains a lot of natural sea salt.
- Remove clams from pan and place around the edge of serving bowl
- Twist the pasta into a nest and place in the middle of the bowl. Garnish with Parmesan cheese and serve.