If you have a terrific source of fresh shellfish nearby, you’ll definitely want to add this super-easy, classic spaghetti console (pasta with clams) to your weeknight repertoire. Other than the clams, the ingredients are kitchen staples –so you can minimize the shopping next time your craving a weeknight indulgence. If you like your dish extra spicy, up the amount of red-pepper flakes.
Coarse salt and freshly ground black pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more for serving
1/4 cup dry white wine
18 littleneck clams (about 1 1/2 pounds), scrubbed
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems.
- Bring a pot of generously salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain.
- Meanwhile, heat oil in a large pot over medium. Add garlic and red-pepper flakes, and cook, stirring, 30 seconds. Add wine and bring to a simmer. Raise heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard any unopened clams.
- Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water, 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and black pepper.