- 1/ 2 pound uncooked spaghetti
- Extra-virgin olive oil
- 3-4 cloves garlic, thinly sliced
- 1/ 2 shallot, minced
- Peperoncini, to taste
- 2 pounds clams, soaked and rinsed
- 1/ 2 cup dry white wine
- Italian parsley, fresh chopped
- 1 tablespoon unsalted butter
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook.
Add a splash of oil, garlic, shallot and peperoncino to a cold medium frying pan. Turn heat to medium-low and let cook for a few minutes. Once garlic is golden, add the clams. Raise heat to medium-high and pour in white wine. Let cool for about a minute so that the alcohol starts to evaporate, then cover. Uncover when all the clams are open. (Discard any that don't open.)
One minute before spaghetti is al dente, transfer to pan with clam sauce and toss to coat. Add a couple of ladles of pasta water, the butter and parsley. Toss again over medium heat. Let sauce reduce a little.