Our local Littlenecks Clams are the star of this dish. Plump and buttery with a perfect balance of sweetness and brine, their flavor blends beautifully with pasta in spicy garlic + wine sauce. Dinner comes together lightening fast and tastes like Cape Cod summer in a bowl. They’re available year-round at Mac’s Seafood Markets or to ship from Mac’s Online Shop.
with Local Littleneck, Pasta and Spicy Garlic Wine Sauce
Serves 2 -3
Click to download recipe card>>Clams Vongole
- 8 – 10 littleneck clams (per person)
- 1 – 2 bulbs garlic, sliced thin
- 1 shallot or small white onion, sliced thin
- 1 cup parsley, rough chop
- 1 cup dry white wine
- Pinch of red chili flakes
- 2 tbsp. olive oil
- 4 tbsp. unsalted butter
- 2 tbsp. lemon (optional)
- 1 lb. pasta
- Parmesan cheese (optional)
Local Ingredient Source: Fresh Littleneck Clams – available year-round at your local Mac’s Seafood Market
- Rinse clams under cold water to remove sand and grit. Bring salted water to a boil and cook
pasta al dente. Drain and set side.
- In large sauté pan over medium-high heat, add 2 tablespoons of olive oil, chili flakes and
littleneck clams. Cover and simmer for 3 – 4 minutes. Add sliced garlic, shallot and half of the
chopped parsley. Stir and cover for 2 – 3 minutes. Reduce heat to medium/low. Add ½ cup of
white wine and stir. Cover the pan and gently shake to help the clams pop open. Remove
one by one and place clams in a large bowl.
- Add an additional ½ cup of white wine and 2 – 3 tablespoons of butter to thicken the sauce.
Pour any reserve broth from the clam bowl into the pan. Reduce for 2 – 3 minutes. If there
isn’t enough sauce, add more white wine and butter and further reduce. If you want to
brighten up the flavor of the sauce, add 1 – 2 tablespoons of fresh lemon juice. Give the
sauce a taste. The briny clam broth enhances the flavor, so you may not need any
additional salt to season.
- Place some cooked pasta in the sauce or plate pasta in a bowl with 8 – 10 clams around the
outside. Pour the sauce over top of the pasta and garnish with the remaining
fresh parsley. Finish with grated Parmesan cheese (optional).
- You can remove clams from the shell once they are open and toss back into the sauce. It’s harder to portion equally this way, but easier to eat!
Recipe Courtesy of Mac’s Seafood. All rights reserved.