Steaming clams takes just minutes. Serve over your pasta of choice. If you can find them, I prefer the tiny Manila clams. Littlenecks work too. Get what looks best. To finely zest lemon, use a handy tool called a microplane. Recipe doubles easily but you may need to cook them in batches depending on how big your pot is.
4ounceslinguini or spaghetti noodlesgluten-free or wheat
1tablespoonolive oil
1mediumshallotchopped fine or sliced thin
2largegarlic cloveschopped fine
1lemonjuiced and zested
1tablespoonchopped fresh parsley
⅓cupwhite wine
1pinchred chili flakes
¼teaspoonsalt
¼teaspoonground black pepper
2poundsfresh clamsManila or Littleneck
Instructions
Start Pasta Water
Put a large pot of water on to boil for pasta and cook according to package directions. When done, toss with a little olive oil if desired to keep noodles from sticking.
Start Clams
In a large deep pot with a tight fitting lid, heat olive oil over medium heat. Add shallot and cook until soft but not browned, stirring. Add garlic and lemon zest and cook 30 seconds.
Add wine, lemon juice, chili flakes, salt and pepper. Turn heat up and quickly bring to a boil. Add clams and cover tightly with a lid. Shake pan occasionally to distribute clams as they cook. Give clams 3-5 minutes then peak under lid. Clams are done when they are all open.
How To Serve
When pasta is done, drain, divide between warmed bowls, top with clams, sprinkle with parsley and serve hot. Add more lemon juice, salt or pepper as desired. Discard clams that do not open.
Notes
For moist pasta, use a little of the cooking water over the top of the pasta.