Ingredients
For the basil purée:
- 1 cup basil leaves
- 1 cup Italian parsley leaves
- 3 garlic cloves, smashed to a paste
- ¼ cup olive oil
- Salt and pepper
For the pasta:
- 1 pound bucatini, spaghetti or linguine
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- ½ teaspoon crushed fennel seed, optional
- ½ teaspoon peperoncino (hot red-pepper flakes)
- 4 pounds small clams, such as little neck or Manila, rinsed of sand
- ½ cup dry white wine
- Basil leaves, for garnish
- Lemon wedges
- Nutritional Information
Nutritional analysis per serving (4 servings)
1052 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 104 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 82 grams protein; 136 milligrams cholesterol; 2744 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
- Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It’s best to use a timer, and drain pasta as soon as it’s done.
- While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
- Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.
About 30 minutes
Dining and Cooking