Description
Fresh USA seafood is the best. These little neck clams are harvested in Virginia. I like to use pasta shells as the shape carries the broth to your mouth
Ingredients
Scale
1/2 pound small pasta shells or your favorite shape
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 cup finely chopped celery
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
24 littleneck clams, scrubbed (or more if not using additional canned clams)
1/2 cup dry white wine
1 (6 oz) bottle clam juice (or 1 teaspoon lobster base in 1 cup reserved pasta water)
1 (6 oz) can chopped clams, optional
2 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley leaves
Instructions
- Prepare pasta according to package directions in boiling salted water to al dente, drain.
- Meanwhile, heat the oil, butter, celery, garlic and red pepper flakes in a large skillet over medium heat until garlic is just golden. Add the clams, wine and clam juice or lobster base; raise the heat to high and cover. Boil, shaking the pan occasionally until the clams open, about 5 to 10 minutes. Add lemon juice, chopped clams, parsley, lemon zest and drained pasta; toss well. Serve immediately. Serves 4.
Notes
don't forget the crusty Italian bread to soak up the broth
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: seafood
- Method: stove top or grill
- Cuisine: Italian