• 2 lbs very small clams, scrubbed
  • 1/2 cup dry white wine
  • 1 lb linguine, spaghetti, or other string pasta
  • 1/2 extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Juice of 1 lemon
  • Generous pinch of red pepper flakes
  • Salt & ground black pepper
  • Large handful of fresh flat leaf parsley leaves, coarsely chopped

  • Bring a large pot of water to a broil. Meanwhile, put the clams in a large saucepan or pot, discarding any that do not close to the touch. Add the white wine, turn the heat to medium-high, and cook, stirring the clam occasionaly, until they start to open (about 2-3 minutes). Pull each clam from the pot as it opens and place in a large bowl (some take longer then others; if you leave them all in the pot the early openers will be over cooked). Discard any clams that do not open. Strain the clam broth through a fine mesh sieve (A utensil of wire mesh or closely perforated metal) lined with cheesecloth into a bowl and set aside.
  • Generously salt the broiling water, add the pasta, and cook until done (about 7-9 minutes).
  • Meanwhile, in a large frying pan over medium-low heat, warm the olive oil. Add the garlic and saute until very lightly golden brown. Add the reserved clam broth and lemon juice and simmer over low heat until slightly reduced (about 4 minutes). Add the red pepper flakes and black pepper to taste. Add a pinch of salt to taste is necessary.
  • Drain the pasta well and add it to the frying pan. Add the clams in their shells and any juices that may have accumulated. Toss well over low heat for about 1 minute to coat the pasta. Transfer to a warmed large, shallow bowl, add the parsley, and toss gently. Serve immediately.