Fusilli With Clam Sauce


one pound fusilli
five can chopped clams
additional bottled or canned clam juice
one cup dry white wine
three tablespoons chopped parsley
olive oil
salt and pepper
dried thyme
crushed red pepper
parmigiano reggiano
molokai red sea salt
six large garlic cloves, diced

Sautee the garlic, black pepper, thyme, and red pepper until the garlic is toasted golden.

Add the wine and two tablespoons parsley to deglaze, and boil off all the alcohol.

Add four cups of clam juice, bringing up the juice drained from the canned clams to four cups with additional canned or bottled clam juice. Reduce down by about half with vigorous simmering to complete the sauce, salting to taste. While the sauce is reducing, boil the pasta to molto al dente in salty water.

Add the clams, simmer for a few minutes, drain the pasta, add to the sauce, and finish for a minute or two before turning off the heat. Cover and allow to rest for a couple minutes.

Plate the shitte, and garnish with some chopped parsley, grated parmigiano reggiano, and a sprinkle of molokai red sea salt. And don’t bore me with any fucken “you can’t put cheese on pasta with seafood” bullshitte. I’m not interested.


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