Mark Bittman's Pasta With Clams
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 24 to 48littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
- Salt (probably not much) and pepper to taste
- 12ounces long pasta, like spaghetti or linguine
- ¼cup olive oil, or more
- ¼teaspoon red pepper flakes, or to taste
- 2cloves sliced garlic, or to taste
- Chopped fresh parsley for garnish
Nutritional analysis per serving (4 servings)
552 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 30 grams protein; 791 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don’t need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
- Step 2
After the clams open — it could take as little as 10 minutes — uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they’re big.
- Step 3
Cook the pasta in the boiling salted water. Put ¼ cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about ½ cup of the reserved clam liquid.
- Step 4
Drain the pasta when it’s nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
Private Notes
Comments
Canned clams are an acceptable option if fresh clams are not available, or too pricey. However, the other ingredients should be fresh (especially the Italian parsley).
With a deft hand and good ingredients, this can be wonderful. The best bowl of pasta I've ever had was very similar, at an Italian restaurant in Belgium. A perfect balance of linguini, a splash of good but light olive oil, barely cooked garlic, small fresh clams in the shell, a little salt. Parsley was more than a garnish - the dish would not taste the same without it - but only a small amount was used.
Restaurants in the US tend to use use a heavy hand with the sauce. It's a shame.
oh no, kale doesn't fit with this delicious tender dish.
Excellent, even with very limited ingredients here in Dominica. Canned clams dressed up with plenty of garlic, lime, parsley, and pre-shredded Parmesan (sacrilege!). Very pleasing to this Italiophile and her mate.
I have made this pasta a lot and the recipe is terrific as is but have made some adjustments over the years. My favorite iteration involves cooking the pasta in the same pot as the garlic/pepper/oil. Use all of the reserved clam liquid. Cooking everything in the same pot makes a rich and satisfying sauce and is more consistent with less chance of over cooking the pasta than using a separate pot. I prefer it with a short pasta like orecchiette.
Also use butter and add cheese at the end.
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