Ingredients
Scale
- 12 oz. dried bucatini
- 1 pound live clams – or 2 pounds if not using canned clams
- 4 cans chopped clams – or 1 bottle clam juice if not using canned clams
- 1/4 cup olive oil
- 3 tablespoons unsalted butter (optional)
- 1/2 yellow onion (finely diced)
- 1 shallot (finely diced)
- 3 garlic cloves (minced)
- 1/2 cup white wine
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons chopped flat leaf parsley
- Salt to taste
Instructions
- Place all the clams in a bowl and fill it with cool tap water.
- Let the clams sit for 20 minutes to an hour. During this time, they will spit out the sand from inside their shells. Drain.
- In a large cooking pan, heat the olive oil and butter. Add the onions and shallots and cook until softened, approximately 3 to 4 minutes. Add minced garlic and red pepper flakes, cook 1 minute. Stir in white wine and allow to simmer for approximately 3 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, cooking until as directed on package. Drain and set aside.
- Returning to the pan with cooking liquid, add the chopped clams if using, including the liquid or clam juice, lemon juice, parsley and live clams. Cover and steam until the shells open, roughly 5 to 6 minutes. Discard any that refuse to open. Add salt to taste.
- Add drained pasta to sauce in skillet and toss vigorously with tongs to coat.
Notes
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