Recipe courtesy of David Rosengarten

Pasta with White Clam Sauce

  • Level: Easy
  • Yield: 5 to 6 servings.
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Ingredients

8 very large chowder clams, each about 8 to 10 ounces

1 little bottled clam juice (if necessary)

1/2 tablespoon olive oil

6 cloves garlic, finely minced

1 1/2 pounds small Manilla clams, washed

1/4 cup very finely chopped parsley

1 pound thin, dried pasta, such as capellini

Directions

  1. Put up 6 quarts of water to boil in a large pot.
  2. Open the chowder clams, making sure to catch all the clam juice. Mince the clams and reserve them. Measure the juice; it should come to about 2 cups. If it doesn't, make up the difference with bottled clam juice. Then add 1/2 cup water, making 2 1/2 cups liquid in all.
  3. Pour the olive oil into a wide heavy pot over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until the garlic just starts to turn gold. Add a little clam juice to loosen the garlic then add the rest of the 2 1/2 cups. Raise heat.
  4. Salt the boiling water lightly and add the capellini, stirring well. Cook until just al dente, about 7 to 8 minutes.
  5. Simmer the clam juice in its pot for two minutes. Raise heat and add the Manilla clams. Cover. Within two minutes or so, their shells should swing open; remove the Manilla clams from the pot and place them in a bowl. Turn heat to low under clam juice in pot and add the reserved, raw, minced clams. Cook very gently for 1/2 minute.
  6. The pasta should be done at this point. Spill the pasta into a colander and place the cooking pot over a low flame. Return the pasta to the cooking pot. Add 2/3 of the clam juice, plus the liquid that has collected in the bowl of Manilla clams. Add 3 tablespoons of the minced parsley. Stir to blend, about one minute. Divide pasta among 5 to 6 individual pasta bowls and top with the remaining clam juice, the remaining parsley, and the Manilla clams. Serve immediately.
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