This exquisite and exceptionally simple pasta is perfect to clear away your midweek blues. It’s packed with garlic and a judicious amount of red pepper flakes to add a reasonable punch. With the wine, tomato, loads of parsley and the unusual addition of very thinly sliced scallions, its simplicity at its best.
You’ll reminisce of lazy summer days by the Italian seaside and if you haven’t jumped across the pond yet, it’s guaranteed to fire up your senses and add it to your bucket list. Fresh is best here, but if you’re using dried pasta ensure you are undercooking it, as it will finish cooking in the sauce.
1 LB of fresh bucatini
2 dozen little neck clams – well scrubbed
5 garlic cloves – peeled and sliced thinly
6-7 scallions – very thinly sliced at a diagonal
¼ TSP red pepper flakes
¼ cup of wine
1 tomato – finely chopped
1 TBSP butter
¼ cup of fresh chopped parsley
Kosher salt and fresh cracked pepper
Boil some water in a large pot with plenty of salt. Cook the pasta, leaving it quite al dente, reserving some of the pasta water. If using fresh boil only for a few minutes and drain immediately.
In a deep skillet, heat up some oil and 1 TBSP butter – add the garlic slices and the pepper flakes, cooking over moderate heat until lightly browned, being careful not to burn it. Add the chopped tomato and cook for a few minutes. Add the clams, the scallions and the wine, cover with a lid and cook for about 5-7 minutes till the clams have opened. Discard the ones that haven’t. Add the pasta and parsley to the skillet, about 3 TBSP of the pasta water and cook until the pasta has absorbed some of the liquid, about 1-2 minutes. Season with kosher salt and fresh cracked pepper before serving.
Serve immediately in deep bowls accompanied by a green salad and crusty bread slices.
