Photography by Angie Norwood Browne
This is a family favorite. We fell in love with this dish while traveling in Italy years ago.
2 lbs clams
1 small bunch of fresh flat leaf parsley
5 cloves garlic
1/2 cup white wine
fresh ground pepper
Clean clams while waiting for a large pot of water to come to a boil. When water boils, season with salt and add pasta. Stir pasta occasional to keep it from sticking. Drain pasta, reserving 1/2 cup the water.
Meanwhile, heat 3 tablespoons of oil in a large skillet over medium heat. Add garlic and cook until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams and increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes. If you want more juice add the additional 1/2 cup of pasta water.
Toss clams, juices and pasta together. Sprinkle with parsley and parmesan. Eat with salad and crusty bread. Enjoy!
Food styling by Theresa Gilliam.