Fedelini with Tiny Clams

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!

Ingredients

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

Directions

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.