Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.
INGREDIENTS - 4 servings
4 Dozens neck clams little
3 Tablespoons olive oil
4 Cloves garlic
1 Cup white wine
2 Tablespoons parsley
Parmesan cheese grated, to taste
1 Packet capellini pasta
In a pot, heat oil over medium-high heat. Add garlic and clams and toss with ½ teaspoon of salt and ¼ teaspoon pepper, about 2 minutes.
Add white wine and bring to a boil, scraping any brown bits from the pot. Let simmer for about 5-7 minutes till clams are open.
Meanwhile, cook the capellini in a pot of well salted water till al dente. Remember to add in ¼ cup of olive oil to keep pasta from sticking.
Drain pasta and add capellini to the pot with the clams.
Add lemon juice and toss in chopped parsley. Taste and readjust seasoning if required. Top with grated parmesan and serve immediately.
Cook’s tip: Raw clams should be closed before cooking. If a clam is open, gently tap it on the kitchen countertop and leave for a few minutes and see if it will close. If it doesn’t, discard. Once cooked, clams should be open. Do not eat closed clams after cooking.
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