Clams with Bucatini
Adapted from Food Network Magazine
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Add water to a large pot and bring to a boil. Add 2 tbsp of salt to the water then the bucatini. Cook until al dente, about 10 minutes. Drain the pasta and keep in the pot.
  2. Meanwhile, heat the olive oil in another large pot or dutch oven over medium heat. Add garlic, cooking and stirring, until garlic turns golden. Add red pepper flake, white wine, and 1/2 tsp of salt.
  3. Gently place clams over the white wine. Cover with lid and turn to heat to high. Cook for 7 minutes or until the clams are open. Discard any clams that are still closed.
  4. Turn the heat down to medium. Add butter, lemon zest, and parsley. Toss until butter melts.
  5. Pour the clams with white wine sauce over the pasta and gently toss. Taste for seasoning and enjoy!
Recipe Notes

Notes about the clams: When you buy them from the grocery store, DO NOT place them in a plastic bag. This will suffocate them. I usually just carry them out in the bag they are already in. Make sure you purchase them the day of using them. You can just keep them in the refrigerator until ready for use. When cleaning them, I just scrub them under running water and place them in a dry bowl. They can die if you place them in a bowl full of fresh water.