by at the farmers market
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at the farmers market's Notes:
24 Little Neck Clams Ask a question about this ingredient
6 ounces Dry Spaghetti Ask a question about this ingredient
3 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
3 Garlic Cloves - thinly sliced Ask a question about this ingredient
1 Shallot - thinly sliced Ask a question about this ingredient
1/2 teaspoon Red Pepper Flakes Ask a question about this ingredient
1 dash Salt & Pepper Ask a question about this ingredient
1 tablespoon Unsalted Butter Ask a question about this ingredient
1 Pint Sungold Cherry Tomatoes - rinsed and sliced in half Ask a question about this ingredient
1/2 cup White Wine - Dry, Unoaked Ask a question about this ingredient
1 cup Fresh Basil Leaves - chopped Ask a question about this ingredient
Soak the clams in a pot of cold salted water for an hour. Then scrub them to remove any sand on the shells.
Ask a question about this stepBring a separate large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.
Ask a question about this stepWhile the spaghetti cooks, heat the olive oil in a large skillet with the garlic, shallot, red pepper flakes, a pinch of salt and a few grinds of black pepper. Saute until the shallot and garlic have softened and are golden, 3-4 minutes. Swirl in the butter. When the butter has melted, add the tomatoes and cook for 2 minutes.
Ask a question about this stepAdd the clams and wine. Shake the pot, put the cover on and allow to cook until the clams open, about 10 minutes. Sprinkle the basil over the top. Add the spaghetti and stir to coat the pasta with the sauce. Divide into 2 bowls. Serve with crusty bread.
Ask a question about this step* Discard any clams that are cracked or do not open.
Ask a question about this stepSounds like a good recipe! I cant wait to try it :)
We are soooo trying this as soon as summer gives us our sungolds!
Thanks!
Sungolds = <3
Peter works for food52 and thinks up ways to make the website better.
Looks super tasty.