Depending on personal taste, you can add hot chili flakes, lemon juice, or lemon zest to this recipe.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 pounds very small clams, such as New Zealand cockles, scrubbed
- 1/3 cup dry white wine
- 1 cup fish stock or clam juice
- 12 ounces capellini pasta
- 4 tablespoons chopped parsley leaves
- Salt and pepper
In a large pot, bring salted water to a boil for the pasta.
In a large skillet, heat the olive oil over medium-high heat, then add the garlic and saute until golden, about 2 to 3 minutes. Add the clams, white wine, and stock and cover. Allow to boil until the clams open, about 4 to 5 minutes.
Meanwhile, boil the capellini in the water until al dente. When all the clams have opened, discard the unopened ones. Stir the capellini and three tablespoons of parsley into the pan juices. Season with salt and pepper. Serve on a platter with the clams and sprinkle with remaining parsley.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.