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Spaghetti with Clams
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Brief Description
The briny fluid released when a clam shell opens during cooking is as tasty as the meat
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Main Ingredient
Clams
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 11/24/2012, Chef Marc Vetri, Vetri, Philadelphia
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Nov 24, 2012
Number of Servings:
Ingredients:
- 6 - Scallions white and light green parts only, thinly sliced crosswise
- 4 cloves - Garlic smashed
- 2 pounds - Small Clams scrubbed and rinsed
- 1/4 cups - Dry White Wine
- 1 pinchs - Red Pepper Flakes plus more to taste
- - Salt and Black Pepper
- 1/2 cups - Flat Leaf Parsley chopped
- 12 ounces - Spaghetti
- 4 - Lemon Wedges for serving
- 8 tablespoons - Olive Oil
Directions:
1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil over high heat. Prepare 4 sheets of parchment paper, each 2-feet-long.
2. Place a large lidded sauté pan over medium heat and add 2 tablespoons oil. Once warm, add scallions and garlic. Cook until softened, about 2 minutes. Add clams, wine and red pepper flakes. Cover and steam until clams just open, about 3 minutes. Remove pan from heat and discard garlic. Remove half the clams from their shells and discard shells. Season clam juice with salt, pepper and red pepper flakes, to taste.
3. Meanwhile, cook pasta in the pot of boiling water, covered, over high heat, until pasta is three-fourths of the way done, about 7 minutes. Noodles should be slightly crunchy and raw at the center. Drain, reserving 2 cups of cooking water.
4. Return pan containing clams and aromatics to medium heat. Once simmering, add drained pasta, remaining oil and parsley. Cook, tossing vigorously, until sauce reduces and turns creamy, 2-3 minutes. Extend sauce with pasta water as needed. There should be enough to streak pan's base. Season with salt and pepper to taste.
5. Place a quarter of pasta mixture in the center of each prepared sheet of paper. Draw long ends of paper over pasta so edges meet. Fold edges over and continue folding to form a tight seal on top of each packet. Flip packets over, draw open edges together and fold to seal.
6. Transfer packets to a baking sheet and bake until paper browns slightly, about 3 minutes. Place parcels on plates and have guests open at table. Serve with lemon wedges.
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