Clams and Lemon Pasta

By Gail Poll

From Joy of Pasta

Ingredients

• 3 dozen small hard shell clames (littleneck, cherry stone) scrubbed and cleaned
• 2/3 cups dry white wine
• 1/4 cup olive oil
• 2 tablespoons butter
• 2 teaspoon finely chopped shallots
• 2 cloves garlic chopped fine
• 1 teaspoon fresh oregano (1/2 tsp dried)
• 1/4 to 1/2 tsp red pepper flakes
• 2 teaspoon chopped parsley
• 1/2 pound lemon pasta
• 1/4 cup freshly grated Parmesan
• 1 tablespoon finely chopped lemon zest

Preparation

Step 1

Put clams and 1/3 cup wine in pot

Cover, boil on medium heat til open, 5 to 8 minutes.

Remove unopened ones. Let cool and remove from shell, set aside. DON'T toss liquid!

Strain broth through cheesecloth and set aside.

Put oil and butter in large pan. Add shallots and garlic and saute. Add rest of the wine, clam broth, oregano, red pepper and parsley. Simmer 10 minutes.

Add clams. Just heat a minutes or 2.

Cook pasta. Mix pasta and sauce and cheese. Mix. Top with zest.

Note: I add a bit (2 teaspoons) of chopped onion to the shallot/garlic mix.
I add a can of baby clams when adding clams.
I do not remove the clams from the shell.