Ingredients
Method
Purge and clean the clams
- Rinse clams under cold water. Soak in a 3% saltwater solution (about 3 tbsp salt per liter of water) for 30 minutes. Change water twice to remove sand. Discard any with cracked or open shells that don’t close when tapped.
Infuse the olive oil
- In a large skillet, warm olive oil over medium heat. Add sliced garlic and a pinch of red pepper flakes. Gently cook for 2–3 minutes until fragrant and pale gold—don’t brown the garlic.
Steam the clams
- Add the cleaned clams to the skillet. Pour in the white wine (if using), cover with a lid, and cook over high heat for 3–5 minutes until the clams open. Remove each clam as it opens to avoid overcooking.
Strain and save the clam liquor
- Once all clams are cooked, pour the pan juices through a fine sieve or coffee filter to remove grit. Shell most clams, leaving a few for garnish. Keep both the meat and filtered juices aside.
Cook the pasta
- Boil pasta in lightly salted water until one minute shy of al dente. Reserve a ladle of the cooking water before draining.
Build the sauce and finish the pasta
- Return the filtered clam liquor to the skillet. Add drained pasta and toss over medium-high heat for 1–2 minutes, adding splashes of pasta water as needed until the sauce turns glossy and clings to the noodles.
Add clams and parsley
- Stir in the shelled clams just to warm through. Remove from heat and add chopped parsley plus a final drizzle of olive oil.
Plate and serve
- Twirl onto plates, top with a few clams still in their shells, and serve immediately. No cheese—just the sea, olive oil, and herbs.
Notes
- Always purge and rinse clams to remove grit—it makes or breaks this dish.
- Salt pasta water lightly; the clams add their own brine.
- Skip the wine if your clams taste naturally bright.
- Never add cheese—it overpowers the delicate seafood flavor.
- Use linguine for better sauce cling; spaghetti for a more traditional bite.