SOURCE: The River Cafe Classic Italian Cookbook
YIELD: 6 servings
TIME: 30 minutes
- 6 1/2 pounds clams
- 6 tablespoons olive oil divided
- 1/2 cup dry white wine, divided
- 3 garlic cloves, sliced, divided
- 3 small dried chiles, crumbled, divided
- 1 pound spaghetti or linguine
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped flat-leaf parsley
Step 1. Place clams in a sink filled with cold water. Scrub shells well with a coarse brush to remove any sand. Drain water and soak clams in clean water, repeating until water remains clean.
Step 2. Heat 2 Tbsp. oil in a large pot with a lid over medium heat. Add ¼ cup wine, 1 garlic clove, and 1 chile. Add half of clams, cover, and cook over high heat, shaking pan frequently, until clams open (keep lid on pot so heat is not released, making cooking time longer). As soon as clams open, transfer clams and their juices to a large bowl (discard any clams that do not open). Repeat process with 2 Tbsp. oil, remaining ¼ cup wine, 1 garlic clove, 1 chile, and remaining clams.
Step 3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until tender but al dente; drain, reserving 1 cup pasta cooking liquid.
Step 4. Heat remaining 2 Tbsp. oil in pot with lid over medium heat. Add remaining 1 garlic clove and remaining 1 chile; stir until garlic is fragrant and light golden, 1–2 minutes. Return clams and their juices to pot; toss to coat and remove from heat. Add pasta and toss to coat evenly with juices, adding pasta cooking liquid by ¼-cupfuls if pasta is dry. Season to taste with salt and pepper. Sprinkle parsley over.