1/4 cup olive oil
4 cloves garlic- chopped
1teaspoon red pepper flakes
20 fresh clams-shells scrubbed clean
1 can clams
1/2 cup fresh parsley-chopped
1/2 teaspoon Sea Salt
1/2 teaspoon Pepper
1 bottle Clam Juice
1/2 cup White Wine
3/4 lb. spaghetti
2 tablespoons butter
parmesan cheese(optional but don’t tell anyone !)
Heat olive oil to medium heat in a large frying pan.
Saute garlic and red pepper flakes and stir constantly for one minute.Lifting pan off heat and swirling until garlic cooks but does not brown.
Drain canned clams – reserve liquid in a seperate cup.
Add liquid from clams to garlic mixture.
Reduce until 1/2 liquid has evaporated.
Add wine and clam juice.
Add canned clams and fresh clams and stir.
Cover and cook until clams open.
Boil pasta until al dente.
Drain-Reserve some pasta water and set aside.
Return drained pasta to pot.
Add a knob of butter and clam sauce and toss.
Season with salt and pepper to taste.
Sprinkle with fresh parsley.
Cook on low heat for 1 minute.
If a little dry-add a little reserved pasta water to loosen it up.
Serve hot !!
*If you are dining with any foodies you may want to skip this step but feel free to sprinkle with grated parmesan when they aren’t looking .
Goes great with Spaghetti and Clams!