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Pasta with clams
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
This is ultra-traditional, taught to us by a Roman friend. The best clams to use are tiny littlenecks or mahogany clams: cockles are a good substitute. Wash the shells well, even scrub them if necessary, to remove all traces of sand.
You can peel and seed the tomatoes for this dish if you like, but it’s not necessary.
Ingredients
- Salt and freshly ground black pepper
¼ cup 3 pounds
Method
- Bring a large pot of water to a boil and salt it. Meanwhile, put the olive oil in a large deep skillet and turn the heat to medium-high. Add the clams and cook, stirring occasionally, until the first few of them open. Turn off the heat and cover the skillet.
- Cook the pasta until it still retains quite a bit of crunch; drain, reserving about 1 cup of the cooking li
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