Pasta Alle Vongole

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Here in New England, clams are some of our favorite things. The late summer is usually when they open clam farming here on Cape Cod and the fresh clams are absolutely outstanding. Every single clam opens most of the time and the flavor is so fresh you can almost taste the ocean. Serve with a side of crusty bread and a glass of white wine for the perfect dinner.

1 lb spaghetti or linguine pasta

4 tbsp extra virgin olive oil, divided

3 cloves garlic, finely minced

1 white onion, finely diced

1/4 tsp crushed red pepper flakes

1/4 cup white wine

2 lb littleneck clams, scrubbed

2 tbsp chopped flat-leaf parsley

Bring 3 quarts of water to a boil. Salt well. Add pasta and cook, stirring occasionally for about 9-10 minutes, until al dente. Drain, reserving 1/2 cup pasta cooking water.

Heat 3 tbsp olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5-7 minutes. Add garlic and cook for about 1-2 more minutes. Add red pepper flakes and continue cooking 15 more seconds. Add wine and then the clams. Increase the heat to high. Cover the skillet and cook for 3-6 minutes until clams open and release their juices. As clams open, empty the juice into the pan and transfer to a bowl. Add 1/4 cup reserved pasta water to the skillet and bring to a boil. Add pasta to the pan and turn up the heat, tossing pasta constantly. Add clams and any juices from the bowl along with half the parsley and toss.

Serve the pasta in bowls and top with remaining parsley. Serve with crusty bread.