This is possibly one of the easiest and most delicious recipes I prepare; fresh, satisfying and absolutely super fast to make. It is a must in our house once summer comes around, but if you found yourself celebrating Christmas in the south of Italy chances are you would be sitting in front of a gigantic bowl filled with clams deliciousness, as it is often part of the “Seven Fishes” celebrations.
The only thing that requires to be mastered, in order to achieve an absolutely perfect dish, is preparing the sauce while the pasta is already boiling. Clams do not sit well cooling off on the side of the stove for too long, as they tend to shrink and change texture as they loose temperature. Therefore, since this sauce literally cooks in less than 10 minutes, I usually start sautéing garlic and hot pepper flakes; once the clams and the wine are in the pan I pour the pasta into the boiling water. This way by the time the pasta is hitting the strainer the sauce is at its optimum place. The method noted below is a good start to aim at flavor and easiness of use, once you mastered it try cooking all together, and for sure you will notice a difference.
NOTE: This recipe can be applied to various kinds of clams, mussels and even shrimps and prawns. Since size might vary, also cooking time will be affected. When working with smaller items that cook faster you might want to remove them with a slated spoon and set them aside while you keep cooking the sauce.