Slammin’ Pasta with Clams
Prep time: 10 minutes
Total time: 20 minutes
Serves 4
Shellfish is daunting, but this meal is not nearly as complicated as it might seem. We’ll take you through the steps to make this “fancy” meal a breeze. Remember—using white wine is okay for kids because the alcohol burns off when you cook it.
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ingredients
- 1 pound
- spaghetti
- 3 tablespoons
- olive oil
- 3 cloves
- garlic, peeled and smashed
- 2 dozen
- Little Neck clams, scrubbed
- 1 cup
- dry white wine, such as sauvignon blanc
- Pinch
- red pepper flakes
- 1/4 cup
- chopped fresh flat-leaf parsley
- Pinch
- kosher salt
directions
Start boiling your water. Cook pasta according to the package directions. Meanwhile, heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the clams and wine and cover the pot. Cook until the clams open, about 8 minutes, and add the red pepper. Drain the pasta, transfer it to a large serving bowl and top with the clams and parsley. Drizzle with the remaining tablespoon of oil and salt to taste.
helpful hints
- Scrub the clams with a brush or your fingers to remove sand
- Smash the garlic using the flat side of your chef's knife (cut in half if it’s too big)
- Pasta is al dente when it still has a little firmness when you bite into it. Pasta should not be mushy
- Be sure to discard any clams that are open before you cook them
tools needed
Colander, bowl, tongs, measuring spoons, measuring cup, chef’s knife, cutting board
