TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	olive oil	4.0	Tbsps	None
	little neck clams	136.078	grams	None
	garlic	1.0	Tbsp	None
	pepper flakes	0.5	teaspoons	None
	wine	236.0	milliliters	None
	linguine	226.796	grams	None
	reserved pasta water	118.294	milliliters	None
	flat leaf parsley	15.0	grams	None
	kosher salt	2.0	servings	None

olive oil

Qty: 4.0

Metric: Tbsps

Price: None

little neck clams

Qty: 136.078

Metric: grams

Price: None

garlic

Qty: 1.0

Metric: Tbsp

Price: None

pepper flakes

Qty: 0.5

Metric: teaspoons

Price: None

wine

Qty: 236.0

Metric: milliliters

Price: None

linguine

Qty: 226.796

Metric: grams

Price: None

reserved pasta water

Qty: 118.294

Metric: milliliters

Price: None

flat leaf parsley

Qty: 15.0

Metric: grams

Price: None

kosher salt

Qty: 2.0

Metric: servings

Price: None

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Instructions

Step 1: Start bringing the pasta water to a boil. When you add salt, use a little less than usual. 

Ingredients:

• water
• salt

Step 2: While following the steps below, cook 8 oz pasta slightly less than al dente, as it will finish cooking in the sauce.

Ingredients:

• pasta
• sauce

Step 3: In a saucepan large enough to fit the clams in no more than about two “layers,” heat 1 Tbsp of olive oil, add the clams, and cover with a lid. Shake and stir occasionally. It will take about 8-10 minutes (depending on the heat) until the clams open up.

Ingredients:

• olive oil
• clams
• shake

Equipment:

• sauce pan

Step 4: When the clams have all opened up, put a strainer in a bowl to catch all the cooking liquids when draining the clams. 

Ingredients:

• clams

Equipment:

• sieve
• bowl

Step 5: Remove the meat from most of the cooked clams, but also leave some in the shell. The clams left in the shell make an excellent presentation when serving, and the clams removed from the shell will get the full pan sauce treatment on all sides.

Ingredients:

• clams
• sauce
• meat

Equipment:

• frying pan

Step 6: Using the same saucepan you just cooked the clams in, heat 4 Tbsp of extra-virgin olive oil, and add 1 Tbsp (or

Ingredients:

• extra virgin olive oil
• clams

Equipment:

• sauce pan

Step 7: minced garlic and 1/2 tsp red pepper flakes. 

Ingredients:

• red pepper flakes
• minced garlic

Step 8: Let the garlic (and pepper flakes) soften for about 2 minutes, stirring occasionally. 

Ingredients:

• garlic
• pepper

Step 9: Put the clams (including the ones you left in the shell) back into the pan and give it a good stir. 

Ingredients:

• clams

Equipment:

• frying pan

Step 10: Crank up the heat and add 1 c of dry white wine (Sauvignon Blanc works great) and let the wine reduce (steam) for about 5 minutes. Reduce heat.  

Ingredients:

• sauvignon blanc
• dry white wine
• wine

Step 11: Add 1/2 c pasta water and the cooked and drained pasta, and give it another good stir. Taste and add salt as needed.

Ingredients:

• water
• pasta
• salt

Step 12: Drizzle with another 2 Tbsp of extra-virgin olive oil and 1/4 c finely chopped Italian parsley. Use tongs to serve. Enjoy!

Ingredients:

• extra virgin olive oil
• flat leaf parsley

Equipment:

• tongs