Spaghetti with Clams (Spaghetti alle Vongole)
The tiny clams called cockles are wonderful in this traditional Italian dish, but littlenecks and other clams work equally well (use more or fewer than specified depending on their size). Letting the pasta finish cooking in the sauce really boosts the flavor.
Servings: 4
Ingredients:
* 4 dozen fresh clams
* 5 sprigs fresh thyme
* 5 sprigs fresh basil
* 1 onion
* 2 garlic cloves
* 6 tablespoons olive oil
* 1/2 cup dry white wine
* Pinch red pepper flakes
* 1 pound spaghetti
* 2 tablespoons butter
Directions:
Soak the clams for 5 minutes in a large bowl of cool water. Wash and scrub them under cool running water.
Rinse and finely chop the herbs. Peel and dice the onion and peel and finely chop the garlic. Heat the olive oil in a skillet over moderate heat. Saute the onion and garlic until they begin to brown. Add the red pepper and thyme. Add the clams and the wine and stir. Season to taste with salt. Cook until the wine evaporates and then cover the pan to steam the clams.
Check the clams often; when the shells are open (about 5 minutes), turn off the heat. Discard any unopened clams.
Bring plenty of lightly salted water to a boil for the pasta. Cook the pasta halfway. Drain it. Place the clams back on medium heat. Add the pasta and cook until the pasta is al dente and most of the liquid has evaporated. Mix in the butter and serve, garnished with basil.
