Clam sauce has got to be one of the easiest and tastiest ways to prepare a dish of pasta. For some reason, it always reminds me of summer and dinners in Italy. Well, it isn’t quite summer, and I am definitely not in Italy, but it was absolutely on the dinner menu last night.

Clam pickings were slim at the grocery store, so I had to do without actual clams in the shell. But this recipe is great all the same.

Put a large pot of water on for the pasta. Meanwhile, finely mince three cloves of garlic and saute in 1/3c olive oil a large skillet on medium heat. Do not allow the garlic to brown. When the garlic becomes fragrant, add a small pinch of red pepper flakes and about 1Tbsp finely chopped parsley. Add only the liquid from two 6.5oz cans of minced clams and reduce heat to low. Cook about 3 minutes and then add the clams and 1/3c white wine. Stir occasionally until the alcohol evaporates. Remove the pasta from the cooking water when it is still very al dente (I cook it two minutes less than the time needed for normal al dente) and transfer it directly into the skillet with the clams. Allow the pasta to finish cooking in the skillet. Stir well. Add 2Tbsp butter and continue stirring until all of the butter has melted and most of the liquid has evaporated.

Cheese is typically a no no with seafood/fish sauce…but in these trying, uncertain times, I will not judge if you choose to accidentally add a good amount of freshly grated Parmigiano.

Buon appetito!