- 1 ½ lbs small clams
- Sea Salt, coarsely ground
- 1 Lemon
- ¾ cup Olive Oil, extra virgin
- 3 cloves Garlic, chopped
- ½ cup White Wine, dry
- 1 lb Pasta, Vermicelli
- Salt & Pepper, to taste
- 20 sprigs Parsley, fresh, stems removed, chopped
- ½ tsp. Oregano, dried and crushed.
- Grated Parmesan (optional)
If clams are not your favorite shellfish, try this dish using shrimp and/or fish fillets of your choice instead. If you do, you need to add liquid (such as the pasta water, white wine, or a light broth) because you won’t have the benefit of clam juice.
Cook’s Tips: No fresh clams? Choose the canned variety. You’ll need 2 to 4 7-oz jars in clam juice. Use the liquid in the cans for your sauce.
- Soak clams in cold water which contains 1 Tbsp. Sea salt and the juice of the lemon. While they are soaking, cook the pasta.
- Cook pasta in a pot of salted water according to package directions. When cooked al dente, strain, reserving the liquid, add a little bit of olive oil (about 1 Tbsp.) and set aside.
- Rinse the clams under cold running water.
- In a large skillet, heat the olive oil. Add garlic and cook just until fragrant. Add the wine. Raise the temperature to high, add the clams, and cover. Cook for 2 minutes being sure to shake the skillet often.
- Season the clams with salt, pepper, parsley, and oregano. All the clams should be opened at this point. Throw out any clams that are still closed.
- Cover skillet and simmer for 4 minutes, stirring often.
- Add pasta to the skillet, mix well to coat pasta with the liquid. If needed, add additional pasta water to reach the consistency you prefer.
To serve: Pour pasta into a serving bowl, garnish with parsley and top with shredded parmesan (optional)