| Spaghettini with Clam Sauce | |
| Ingredients: 2 1/4 pounds fresh hard-Shell clams 4 tablespoons Olive oil 3 tablespoons Chopped fresh Italian parsley 1/2 cup dry white wine 12oz. Pierino Spaghettini 2 garlic cloves salt and ground pepper |
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| Step 1. | Scrub the clams under cold running water, discarding any that are open or that do not close when sharply tapped against the work surface. |
| Step 2. | Heat half the oil in a large saucepan, add the clams and 1 tablespoon of the parsley and cook over high heat for a few seconds. Pour in the wine, then cover tightly. Cook for about 5 minutes, shaking the pan frequently, until the clams have opened. Meanwhile, cook the pasta as directed. |
| Step 3. | Using a slotted spoon, transfer the clams to a bowl, discarding any that have failed to open. Drain the liquid and set it aside. Put eight clams in their shells to one side for the garnish, then remove the rest from their shells. |
| Step 4. | Heat the remaining oil in the clean pan. Fry the whole garlic cloves over medium heat until golden, crushing them with the back of a spoon. Remove the garlic with a slotted spoon and discard. |
| Step 5. | Add the shelled clams to the oil remaining in the pan, gradually add some of the reserved liquid from the clams, then add plenty of pepper. Cook for 1-2 minutes, gradually adding more liquid as the sauce reduces. Add the remaining parsley and cook for 1-2 minutes. |
| Step 6. | Drain the pasta, add it to the pan and toss well. Serve in individual dishes, scooping the shelled clams from the bottom of the pan and placing some of them on top of each serving, garnish with the reserved clams in their shells and serve immediately. |