Recipe courtesy of Michael Chiarello
Save Recipe Print
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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

New England Clam Chowder

Recipe courtesy of Anne Burrell

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories