- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound cockle clams or 24 littleneck clams, scrubbed
- 1/2 teaspoon pepperoncino flakes
- 1 cup dry white wine
- 1/2 cup fresh Italian parsley, chopped
- 1 pound spaghetti
- 1 pint grape or cherry tomatoes, halved or quartered
- Salt, to taste
Bring a large pot of salted water to a boil.
In a large sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook until it is golden, about 30 seconds.
Add the clams and the pepperoncino to the skillet and cook them for 2 minutes. Add the white wine, cover the skillet, bring it to a boil, and cook until the clams open, about 4 to 5 minutes. Lower the heat, remove any unopened clams and discard them. Add 1/4 cup of the parsley to the sauté pan.
Add the spaghetti to the pot of boiling water and cook, stirring the pasta. When the spaghetti is al dente, add it directly to the sauce, reserving the pasta water. Continue to cook and toss everything together until the pasta is coated with the sauce. Add the reserved pasta water by the ladle to thin the sauce, if necessary.
Fold in the remaining 1/4 cup of chopped parsley with the tomatoes and serve.
(Recipe courtesy of Eataly)