Paccheri and Clams

By danyell923

Recipes & Menus | recipes

Paccheri and Clams
Clam broth, olive oil, and pasta cooking liquid unite to make a briny sauce.

4 Servings

Recipe by Alejandro Morales

Photograph by Eric Wolfinger

August 2012

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, minced, divided
• Pinch of crushed red pepper flakes
• 1 1/2 pounds littleneck clams or steamers (about 24), scrubbed
• 1/2 cup white wine
• Kosher salt
• 12 ounces tube pasta, preferably paccheri
• 3 tablespoons chopped flat-leaf parsley

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Heat 2 Tbsp. oil in a large saucepan over medium-high heat. Add half the garlic and cook, stirring occasionally, until pale golden, 1–2 minutes. Add pepper flakes and cook for 10 seconds. Add clams and white wine; cover and boil just until clams open, about 6 minutes. Drain, reserving clam broth; set broth and clams aside.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until almost al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid.

Heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add remaining garlic; cook, stirring often, until pale golden, about 2 minutes. Add reserved clam broth and pasta liquid. Bring to a boil; boil until sauce is emulsified, about 1 minute. Add pasta and cook, stirring often, until sauce begins to cling to the pasta but is still loose, about 3 minutes. Stir in parsley, then gently stir in clams. Divide among bowls.

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