Spaghetti with Artichokes, Garlic, White Wine and Clams
Spaghetti with clams in white wine sauce is a classic dish that takes only a few minutes to make. Usually small-sized clams are served in their shells tossed with the spaghetti, so try to buy small clams if serving them that way. If you prefer no shells, any tender clam will do. I love adding artichokes braised in garlic and white wine, called trifolati-style, to this Italian pasta. It is so good, you'll make this often.
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32
small fresh clams in their shells (about 4 pounds)
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1/2
cup extra-virgin olive oil
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2
tablespoons chopped garlic
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4
whole chili peppers
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1
cup sliced raw artichokes hearts
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stock as needed, or add water
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1/2
cup Italian dry white wine
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salt, freshly ground black pepper to taste
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1
pound dried spaghetti
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pasta water as needed for the sauce
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4
tablespoons chopped fresh parsley
2. In a large sauté pan, slowly heat the olive oil, garlic and chili peppers over low heat for 1 minute. Add the sliced artichokes and simmer for a few minutes, adding a few tablespoons of stock or water as needed to prevent burning. When the artichokes are almost fork-tender, remove the pan from the heat.
Arrange the raw clams in one layer, then put the pan back on high heat and cover for a minute. Lift the cover, pour in the white wine, re-cover and cook for 2-3 minutes or until clams open. Remove from the heat. Remove unopened shells and chili peppers. Either reserve as is if serving with the shells or shuck the clams and put them back into this pan, discarding the shells. Season to taste.
3. In a large pot of salted boiling water, cook the spaghetti, stirring occasionally to prevent sticking, until al dente. (Just before the spaghetti is al dente, re-heat the sauce.) Briefly drain the spaghetti leaving a little water still clinging to the pasta and immediately toss with the sauce, adding a little pasta water if needed. Transfer to serving plates, sprinkle parsley on top, season to taste, and serve immediately.
