Pasta with Clams and Parsley

Instructions

1. Step 1

   Inspect the clams under cold running water. Discard any with broken shells and any open clams that do not close when tapped.

   Cookware: colander

2. Step 2

   Bring the water to a boil over high heat in a large pasta pot, then stir in the salt.

   Ingredients used: 15.0 gr Salt, 3000.0 ml Water

   Cookware: large pasta pot

3. Step 3

   Add the spaghetti and cook until about 2 minutes short of al dente, stirring occasionally.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: large pasta pot

4. Step 4

   Meanwhile, warm 3 tbsp (45 ml) olive oil in a large deep skillet over medium heat. Add the garlic and chili pepper and cook until fragrant but not browned.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Chili Pepper, 45.0 ml Extra Virgin Olive Oil, 16.0 gr Garlic

   Cookware: skillet

5. Step 5

   Add the clams and white wine to the skillet. Cover and cook over medium heat, shaking the skillet occasionally, until the clams open; discard any that remain closed after cooking.

   Timer: 6 min (fixed)

   Ingredients used: 1000.0 gr Clam, 120.0 ml dry white wine

   Cookware: lid, skillet

6. Step 6

   Reserve up to 180 ml of the pasta cooking water, then drain the spaghetti.

   Cookware: colander, large pasta pot, measuring cup

7. Step 7

   Add the drained spaghetti and 20 gr parsley to the skillet. Toss over medium heat for 2 minutes, adding reserved pasta cooking water a little at a time until the sauce lightly coats the pasta.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Flat-Leaf Parsley

   Cookware: skillet, tongs

8. Step 8

   Remove the skillet from the heat. Toss with the remaining 1 tbsp (15 ml) olive oil, remaining 10 gr parsley, and black pepper, then serve immediately.

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Extra Virgin Olive Oil, 10.0 gr Flat-Leaf Parsley

   Cookware: skillet, tongs