Name: Pasta with Fresh Clam Sauce
Total time: 50 min
Cuisine: ItalianEurope
Ingredients: 40 littleneck clams (the smaller the better), or 3 pounds cockles, or 24 littleneck clams and 6 quahogs (the larger the better), all scrubbed thoroughly; 1/2 cup dry white wine; Pinch cayenne pepper; 1/4 cup extra-virgin olive oil; 2 medium cloves garlic , minced; 1 large plum tomato or 2 small plum tomatoes, peeled, seeded, and minced; Table salt; 1 pound spaghetti or linguine, or other long-strand pasta; 3/4 cup chopped fresh parsley leaves

Why This Recipe Works

We wanted to find just the right proportions of just the right ingredients for the best clam sauce recipe possible. We used a combination of tender but expensive littlenecks in the pasta and cheaper quahogs for the clam juice we’d need in the sauce. As for the method, we cooked the littlenecks first, just until they gave up their juices, then removed them from the pan (when overcooked, clams get tough). We then recombined the clams with the sauce at the end of cooking just enough to reheat them. For flavor, we thought we needed an acid ingredient in our clam sauce recipe. White wine, as well as just a little diced tomato (which also helped to color the dish), did the job.

Before You Begin

You can save a little money by substituting 6 large, inexpensive quahogs, which provide plenty of liquid for a briny, brothy dish, for about half the price of littlenecks or cockles. Because quahogs are so cheap, discard the steamed meat without guilt and dine on the sweet, tender littlenecks or cockles with the pasta. Don’t worry if some of the clams never open, as often happens with littlenecks and cockles; just open them at the table with a paring or similar small knife.

Instructions

Bring one gallon water to boil in large soup kettle. Bring clams, wine, and cayenne to boil in deep, 10 to 12-inch, covered skillet over high heat. Boil, shaking pan occasionally, until littlenecks or cockles begin to open, 3 to 5 minutes. Transfer littlenecks or cockles with slotted spoon to medium bowl; set aside. (If using quahogs, re-cover pan and continue cooking until their liquid is released, about 5 minutes longer. Discard quahogs; strain liquid in pan through paper towel-lined sieve into large measuring cup. Add enough water to make 1 cup; set aside.)

Heat oil and garlic in cleaned skillet over medium-low heat until garlic turns pale gold, about 5 minutes. Add tomatoes, raise heat to high and sauté until tomatoes soften, about 2 minutes longer. Add littlenecks or cockles and cover; cook until all clams open, 1 to 2 minutes longer. Discard any unopened clams.

Meanwhile, add 1 tablespoon salt and pasta to boiling water; cook until al dente, 7 to 9 minutes. Drain pasta; transfer to skillet and toss. Add reserved clam liquid and cook until flavors meld, about 30 seconds. Stir in parsley, adjust seasonings, and serve immediately.