Prep & Cook Time
20 minutes
Servings
serves 4
Ingredients:
1/3 cup extra-virgin olive oil
8 cloves garlic, peeled and minced
1/2 cup dry white wine
4 dozen manila or littleneck clams, well scrubbed (see Note)
1 lb. fettuccine
Salt
1/2 cup coarsely chopped flat-leaf parsley leaves
1/2 cup coarsely chopped basil leaves
Freshly ground black pepper
Directions:
1. Heat oil in a large, heavy skillet (one with a tight-fitting lid) over medium heat. Add garlic and cook until fragrant but not brown, about 1 minute.
2. Add wine and clams, tightly cover skillet, and cook until clams open, 5 - 8 minutes. Shake skillet occasionally and uncover, removing clams as they open and setting them aside in a bowl. (Discard any clams that are chipped or that fail to open.)
3. Meanwhile, cook fettuccine in a large pot of boiling salted water over high heat until tender but firm, about 7 minutes. Drain pasta in a colander.
4. Transfer pasta to a large serving bowl, add parsley and basil leaves, and season to taste with salt and pepper. Add clams and toss together mixing well. Before serving, arrange some of the clams on top.
