Pasta with Clams

From NYT by Nigella Lawson ...."For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone."


We really enjoyed this recipe -the recipe as shown is for 1 serving and we doubled it and also used 8 oz fresh pasta. We made it with pinot grigio --but next time will try with that brand of vermouth as I didn't have it on hand. Kevin topped it with fresh grated Parmesan as well.

• Salt
• 8 to 12 littleneck or other small clams in the shell, scrubbed
• ¼ pound spaghetti
• 2 tablespoons extra virgin olive oil
• ½ to 1 clove garlic, minced
• ½ dried red chili pepper or 1/4 teaspoon hot red pepper flakes
• ⅓ cup Noilly Prat or other vermouth or white wine
• 1 to 2 tablespoons chopped fresh Italian parsley
• 
  Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
• Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
• Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
• Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.