A simple, classic tagliatelle con vongole dish for those days when you want pure comfort with a hint of the sea.Jump to recipe
Pasta and clams, crushed red pepper and garlic = a food hug in a bowl. Pasta is one of my all time comfort foods. Noodles for life!
Last night, before bed, I was chatting with Mike about this post and brainstorming ideas.
Me: Do we have any stories about pasta with clams?
Mike: Um…you could talk about fish boy?
Me: Fish Boy!??! That was so long ago. He’s a Fish MAN now. He probably has a Fish Family!
Then I giggled uncontrollably for a good two minutes. I’m sure you guys have no idea what I’m talking about. Fish Boy was a Whole Foods dude that we used to buy our seafood from way back in the day. He was really passionate about keeping bivalves alive. You can read more about him here (and check out old-school-7-years-ago me with bangs lol!)
I’ve been back to that Whole Foods but sadly Fish Boy isn’t there anymore. We figured that he finished his degree in marine biology — he was working at Whole Foods to avoid student loans — and is now happily ensconced in a marine type job on the ocean with lots of happy fish. All of this is speculation of course. Funny how people can become an anecdote in your life and they don’t even know it!
Tagliatelle with Clams and Garlic Recipe
- 4 oz pasta
- 2 tablespoons olive oil
- 1 garlic, sliced
- 1/2 teaspoon crushed red pepper
- 1/4 cup white wine
- 1 lb cleaned little neck clams
- 2 tablespoons pasta water
- 1 tablespoon parsley
- salt and freshly ground pepper
Cook the pasta according to the package. Drain and reserve 1/2 cup pasta water.
Heat up a tablespoon or two of olive oil over medium heat in a large skillet. Add the garlic and cook, stirring, until golden, but not brown. Stir in the red pepper flakes.
Add the wine and clams to the pan. Turn the heat to high, cover, and cook for 3-6 minutes. Remove the lid and check to see if all the clams opened (discard the ones that didn’t). Remove the clams from the pan.
Add the pasta to the sauce and toss, adding in extra pasta water, bit by bit, if dry. Add the clams and parsley back to the pan. Season and enjoy immediately!