Paccheri And Clams

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, minced divided
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 lbs clams, scrubbed (littleneck clams or steamers)
• 1/2 cup wine
• kosher salt, to taste
• 12 ounces pasta, preferably paccheri
• 3 tablespoons flat leaf parsley, chopped

Recipe

• 1 heat 2 tbsp oil in a large saucepan over medium-high heat. add half the garlic and cook, stirring occasionally, until pale golden, 1–2 minutes. add pepper flakes and cook for 10 seconds. add clams and wine; cover and boil just until clams open, about 6 minutes. drain, reserving clam broth; set broth and clams aside.
• 2 meanwhile, bring a large pot of salted water to a boil. add pasta and cook until almost al dente, about 8 minutes. drain pasta, reserving 1/2 cup cooking liquid.
• 3 heat remaining 4 tbsp oil in a large skillet over medium-high heat. add remaining garlic; cook, stirring often, until pale golden, about 2 minutes. add reserved clam broth and pasta liquid. bring to a boil; boil until sauce is emulsified, about 1 minute. add pasta and cook, stirring often, until sauce begins to cling to the pasta but is still loose, about 3 minutes. stir in parsley, then gently stir in clams. divide among bowls.