1 onion, finely chopped
5 garlic cloves, minced
1 1/2 teaspoon hot red pepper flakes
1/3 cup dry white wine
8 oz bottled clam juice
9 oz fresh fettuccine, cooked
50 little neck clams
1/3 cup chopped fresh Italian parsley
1 tablespoon butter, diced
Heat some olive oil in a large, heavy pot (I used my enameled dutch oven). Sauté onion until translucent. Add garlic and red pepper flakes and cook, stirring occasionally until fragrant. Pour in wine and clam juice and boil until slightly reduced, 3-5 minutes. Add the clams to the sauce and simmer, covered, until the clams are fully opened. Toss with parsley, butter and pasta.
I’ve been in a seafood sort of mood lately. I think it is part of my continued rebellion against winter and winter-related foods. This dish is both light and easy to make but since it uses clams, still seems festive and somewhat special.