Home >Recipes >Jet Cold Clam Pasta

Serves: 4

• 1/2 cup extra-virgin olive oil
• 2 tbsp sliced garlic
• 1/2 tsp chili flakes or to taste
• 2 lbs manila clams, washed
• 2 cups white wine
• gray salt and freshly ground black pepper
• 1/3 cup chopped fresh Italian flat-leaf parsley
• 1/2 tsp chopped fresh oregano
• 8 oz spagettini
• extra-virgin olive oil, to coat the pasta

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Place serving plates or glasses and forks into the freezer to chill.

In a large skillet, heat 1/4 cup of the olive oil and the garlic on high heat. Sauté about 2 minutes, until garlic is light brown, then add the chili flakes. Add the clams, stir and simmer. When the clams begin to “pop,” add the wine and return to a simmer. Add a pinch of salt and pepper. Remove each clam as it opens, and place on a baking sheet. Continue to simmer the sauce for about 4–5 minutes, or until reduced to 1 cup. Add half the parsley and all of the oregano to the reduced sauce and cook for another minute.

Remove the clams from their shells, reserving any juices. Pour juices over the clams and place in refrigerator.

Transfer the sauce to a saucepan. Use a hand blender to emulsify the sauce while drizzling in the remaining olive oil. Refrigerate the sauce until cold.

Bring a large pot of salted water to a boil. Cook the spagettini until “al dente.” Drain. Toss in a bowl with olive oil to keep the noodles from sticking. Refrigerate.

Michael’s Note

Place the pasta bowl over ice to keep it cold. Add the remaining parsley, the clams and chilled sauce. Toss well. Arrange the pasta on the frozen serving plates or in serving glasses, and serve immediately with the frozen forks.