If your weeknight meals are feeling a little lackluster, look to chef Michael Schlow for your next culinary creation. His briny and brothy classic Italian dish boasts garlic-infused olive oil plus a pinch of chili flakes to pack a spicy punch. You can use any kind of long strand pasta — he recommends fedelini or angel hair, although spaghetti or linguine could work just as well. Serve with a full glass of white wine, and it’ll (almost) be like you’re in Rome. Mangia!
- 3 ounces extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon chopped thyme
- 6 ounces vegetable stock
- 1 pound manilla clams or cockles (thoroughly washed with cold running water)
- 4 ounces San Marzano or high quality tomato (pass through food mill until smooth, discarding remains)
- 1 pint grape or cherry tomatoes halved
- 2 pounds fedelini or angel hair dried pasta
- 1 teaspoon butter (unsalted)
- 2 tablespoons chopped parsley (preferable Italian flat leaf)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili flakes
- Begin by putting the olive oil in a large heavy bottom sauté pan with the sliced garlic and place over medium heat.
- Cook until garlic just begins to brown and then add the thyme, vegetable stock, clams and both tomatoes.
- At this point, slightly cover the sauté pan to allow the clams to steam open while the sauce slowly reduces.
- When about 1/2 of the clams are open, place the pasta into ample salted boiling water and cook for 4 to 5 minutes or until desired doneness is achieved.
- When all remaining clams have opened and pasta has finished cooking, strain the noodles well and add to sauce along with the butter and parsley.
- Season to taste with salt, pepper and chili flakes. Serve immediately.