Description
A bright, briny Italian pasta made with tender clams, short twisted pasta, garlic, olive oil, cherry tomatoes, white wine, parsley, and a touch of red pepper flakes. It is quick enough for a weeknight and special enough for guests.
Ingredients
Scale
- 12 ounces casarecce pasta
- 2 pounds fresh littleneck clams, scrubbed and purged
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon unsalted butter, optional
- 1/2 cup reserved pasta water, as needed
Instructions
- Bring a large pot of well-salted water to a boil. Set a deep skillet over medium heat.
- Add the olive oil to the skillet, then add the sliced garlic and red pepper flakes. Cook for about 30 seconds until fragrant. Add the cherry tomatoes and cook for 2 to 3 minutes until they begin to soften.
- Pour in the white wine and let it simmer for 1 minute. Add the clams, cover the skillet, and cook for 5 to 7 minutes, shaking the pan once or twice, until the clams open. Discard any clams that stay closed.
- Meanwhile, boil the pasta until just shy of al dente according to package timing.
- Transfer the pasta directly into the skillet with the clams and tomatoes. Toss over low heat, adding reserved pasta water as needed until the sauce turns glossy and lightly coats the pasta.
- Stir in the kosher salt, black pepper, and optional butter. Turn off the heat and fold in the chopped parsley.
- Serve immediately in warm bowls, making sure each serving gets plenty of clams, pasta, and tomato pieces.
Notes
- Purge the clams in salted water before cooking to remove grit.
- Taste the sauce before adding extra salt because the clams naturally season the dish.
- Cook the pasta 1 minute short, then finish it in the sauce for better flavor.
- This dish is best served fresh, but leftovers can be reheated gently with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 55 mg
Keywords: pasta alle vongole, pasta with clams, Italian seafood pasta, clam pasta, casarecce with clams, garlic white wine pasta