by Anthony Chiffolo
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Photo by Anthony Chiffolo
Anthony Chiffolo's Notes:
Expand7 cups cold water Ask a question about this ingredient
30 clams Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
4 cloves garlic, finely sliced Ask a question about this ingredient
1/4 cup chives, diced Ask a question about this ingredient
1/4 teaspoon red pepper flakes Ask a question about this ingredient
6 cups salted boiling water Ask a question about this ingredient
1 pound spaghetti Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
chopped parsley Ask a question about this ingredient
fresh Parmesan cheese Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
Let the clams drain in cold water for at least 1 hour. Drain the water, and place the clams in a bowl with the white wine, olive oil, garlic, chives, and red pepper. Pour the clams and liquid into a very hot saucepan with a lid, and cook over a medium flame for 5–7 minutes, just until the clams begin to open. (Toss any clams that do not open.)
Ask a question about this stepAt the same time, cook the spaghetti in salted boiling water, about 6 –8 minutes or less, so that it is al dente. Drain, add butter, then toss into the clam sauce.
Ask a question about this stepWhen serving, shower each plate with a bit of parsley, Parmesan cheese, and freshly ground black pepper.
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I love "Tampopo"! "Eat, Drink, Man, Woman" is my other favorite food movie. This looks so yummy--thanks for sharing!