Traditionally made with crushed red pepper, this recipe uses fresh chiles. Serrano chiles are hot, for less heat, use Fresno chiles.
- Yield Serves 4 (serving size: 1 cup pasta and about 7 1/2 clams)
- Total time 30 Minutes
- 1/4 cup extra-virgin olive oil, divided
- 6 garlic cloves, finely chopped
- 3 1/4 cups water, divided
- 1 cup dry white wine
- 2 1/2 dozen littleneck clams, scrubbed
- 1 cup clam juice
- 8 ounces uncooked whole-wheat linguine or spaghetti (such as Wild Oats)
- 1/2 teaspoon salt
- 6 tablespoons chopped fresh parsley, divided
- 2 tablespoons minced seeded red serrano or Fresno chile
- 4 lemon wedges
- Place a -inch high-sided sauté pan over medium-high heat. Add 1 tablespoon oil, swirl to coat. Stir in garlic, cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams, cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place clams on another plate, cover to keep warm. Remove meat from remaining clams, coarsely chop, and add to plate. Re-cover, keep warm.
- Return pan to medium-high heat. Add clam juice, 2 3/4 cups water, and pasta, bring to a boil. Cook 10 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams, toss. Divide pasta among 4 bowls, top each with 3 clams in the shell. Serve with lemon wedges.