Pasta with clams meridionale

Name: Pasta with clams meridionale
Total time: 30 min
Yield: Four to six servings
Ingredients: 18 cherrystone clams; 5 quarts water; 1 1/2 cups fresh clam juice; Salt to taste if desired; 3/4 pound spaghetti; 6 tablespoons olive oil; 1/2 cup heavy cream; 1 tablespoon finely minced garlic; 1/3 cup finely chopped parsley; 2 tablespoons butter; 1 tablespoon Pernod or Ricard

By Craig Claiborne and Pierre Franey

Total Time: 30 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Food; AS AMERICAN AS...CLAMS

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Ingredients

Yield:Four to six servings

18cherrystone clams
5quarts water
1½cups fresh clam juice
Salt to taste if desired
¾pound spaghetti
6tablespoons olive oil
½cup heavy cream
1tablespoon finely minced garlic
⅓cup finely chopped parsley
2tablespoons butter
1tablespoon Pernod or Ricard

Ingredient Substitution Guide

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Preparation

Step 1
Shuck the clams and reserve the clams and the juice. There should be about one cup of clams and one and one-half cups of juice.
Step 2
Put the clams on a flat surface and chop them finely.
Step 3
Bring the water to the boil, and add one-half cup of the clam juice and salt.
Step 4
Add the spaghetti to the kettle and let it boil as the sauce is prepared. Cook the spaghetti to the desired state of doneness. We prefer it al dente.
Step 5
Add the oil to a small skillet and heat it. Add the remaining clam juice to another skillet or casserole large enough to toss the spaghetti in sauce once it is added. Drain the spaghetti and add it to the clam juice. Add the cream and stir. Let heat slowly as you prepare the sauce.
Step 6
Add the clams, garlic and parsley to the oil and heat for about 30 seconds or until thoroughly hot. Do not cook. Pour and scrape this over the spaghetti and add the butter. Toss. Add the Pernod or Ricard and serve immediately.