SPAGHETTI WITH
CLAMS
Adapted
from Nigella Lawson in the New York Times
Salt
1-1/2 lbs. littleneck
or other small clams in the shell, scrubbed
1/3
pound spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon hot red
pepper flakes
1/3 cup Noilly Prat or other vermouth
or white wine
2 tablespoons chopped fresh Italian
parsley.
1. Bring a large pot of lightly
salted water to a boil. Meanwhile, soak clams in cold
water.
2. Add spaghetti to boiling water, and cook
until slightly underdone; pasta will finish cooking in
sauce. Meanwhile, place a large saucepan over medium-low
heat, and add olive oil, garlic and chili pepper. Sauté
gently, reducing heat if necessary so garlic does not
brown.
3. Add vermouth and clams, and cover. Clams
should open in about 2 minutes. (If pasta is ready first,
drain it and toss with a small amount of olive oil.) Add
hot drained pasta, cover, and shake pot gently. Allow to
simmer for another 1 or 2 minutes until it is done to
taste.
4. Discard any clams that have not opened.
Add half the parsley, and shake pan to distribute evenly.
Transfer to a plate or bowl, and sprinkle with remaining
parsley.
2 serving.