Recipe courtesy of Michael Chiarello
Yield:
4 servings

Ingredients

Directions

Place serving plates, martini glasses and forks into the freezer to chill. In a large skillet, heat 1/4-cup of the olive oil and garlic on high heat. Saute until garlic is light brown, about 2 minutes, then add the chili flakes and fresh oregano. Add the clams, stir and simmer. When the clams begin to "pop," add the wine and return to a simmer. Add a pinch of salt and pepper.

Remove each clam as it opens and place on a baking sheet. Continue to simmer the sauce for about 4-5 minutes, or until reduced to 1 cup. Add the parsley and remaining olive oil to the reduced sauce and cook for another minute. Remove the clams from their shells, reserving any juices. Pour juices over the clams and place in the refrigerator. Transfer the sauce to a saucepan and refrigerate until cold.

Bring a large pot of salted water to a boil. Cook the spagettini until al dente. Drain, then toss in a bowl with olive oil to keep the noodles from sticking. Refrigerate. Place the pasta bowl over ice to keep it cold. Add the remaining parsley, clams and chilled sauce. Toss well. Arrange the pasta on frozen serving plates or in martini glasses, and serve immediately with frozen forks.

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