1. loquaxe says


    have you forgotten recipe instructions?. I love spaghetti with clams and your dish looks amazing!

  2. blindrobin says

    A minimalist approach to recipe sharing – how post-post-moderne. Faux-toes d’cuisine as performed art so we can enjoy filling in the blanques?

  3. says


    (1) Sautee a fucketonne of garlic in plenty of olive oil with black pepper and crushed red pepper flakes.

    (2) Throw in a pound and a half of scrubbed manila clams and stir briefly to coat well with oil.

    (3) Throw in 2/3 of a cup of dry white wine, turn up the heat, and bring to a boil.

    (4) As the clams open, pluck them out with tongs (making sure to allow all the juice to drain into the pan) and reserve.

    (5) Turn the heat to medium simmer, throw in a bunch of chopped flat parsley, and allow to reduce while you boil the pasta in salted water.

    (6) Salt the sauce to taste, throw in about 3/4 cup of pasta water, throw in the drained pasta, and finish on medium-high for a couple minutes, adding the clams near the end.

    (7) Plate it, and if you want, grate some reggiano parmigiano on top.

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