© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Dancer
36 littleneck clams — the smaller the better
1 tablespoon extra virgin olive oil
3 garlic cloves
1 ounce thinly sliced Canadian bacon or smoked ham
¼ teaspoon hot pepper flakes
½ cup dry white vermouth or dry white wine
1 cup bottled clam broth or fish stock
1 baking potato, about ½ pound, peeled and cut into ¼ inch dice
8 ounces spaghetti, spaghettini, or linguini
½ chopped flat-leaf parsley
Bring 4 quarts of water to a boil in a large pot for cooking pasta. Scrub the clam shells under cold water with a stiff bristle brush.
Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil. Add the clam broth, and bring to a boil. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
Cook the spaghetti in the boiling water until al dente, about 8 minutes.
Drain the pasta in a colander. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes. Stir in the parsley and serve at once.