Ingredients

  • Kosher salt
  • 4 dozen hard-shell clams, scrubbed and rinsed
  • 2 tablespoons olive oil, plus more for pasta
  • 4 garlic cloves, slivered
  • Freshly ground black pepper
  • 1 pound bucatini or thick spaghetti
  • 2 cups thick tomato sauce
  • ¼ cup chopped flat-leaf parsley
  • Hot red pepper flakes or Turkish maras pepper (optional)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1217 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 121 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 136 grams protein; 244 milligrams cholesterol; 5494 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Bring a large pot of water to a boil and add a tablespoon of salt.
  2. Take about half the clams, choosing the largest ones, and put them in a wide skillet with a lid. Add olive oil, turn heat to high, cover, and cook until clams pop open and release liquid, about 3 minutes. Reduce heat to low, remove clams, and add garlic to liquid in pan. Add a few grinds of pepper and cook, stirring, until garlic is softened and golden. Remove cooked clams from shells, coarsely chop meat, and add back to skillet. Stir. (Empty shells can be discarded.)
  3. Add bucatini to boiling water, stir, and bring back to a boil.
  4. Add remaining clams to skillet, cover, and raise heat to high. When clams open, about 3 minutes, stir in tomato sauce and half the parsley. Stir, cover, and reduce heat to very low.
  5. When pasta is cooked, drain, drizzle with olive oil, and sprinkle with black pepper. Add pasta to skillet with clams, sprinkle with pepper flakes, and toss until well combined. Sprinkle with remaining parsley and serve in skillet.

About 30 minutes

Dining and Cooking