Spaghetti with Spicy White Fresh Clam Sauce

---

Serves 4

WHY THIS RECIPE WORKS: Linguine with white clam sauce is an Italian classic, but these days most versions are subpar because they rely on canned clams. Going back to the dish’s roots, we use fresh clams here, which means this dish is still plenty quick but also full of appealing flavor. We cook the clams with garlic, shallots, and wine while the pasta cooks in a separate pot, then we combine the two and add butter for richness, as well as a good dose of hot sauce and parsley. We prefer Tabasco in this recipe because it produces a bright heat and distinctive flavor. When shopping for clams, choose the smallest ones you can find (typically littlenecks). Larger clams will work, but allow a few extra minutes for their shells to open. Because clams are naturally salty, be careful when seasoning the pasta before serving.

2	tablespoons extra-virgin olive oil
2	shallots, minced
3	garlic cloves, minced
2	pounds littleneck clams, scrubbed
½	cup dry white wine
1	pound spaghetti
	Salt and pepper
4	tablespoons unsalted butter
2	tablespoons Tabasco
¼	cup chopped fresh parsley

1. Bring 4 quarts water to boil in large pot. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add shallots and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Reduce heat to medium, stir in clams and wine, cover, and simmer, shaking pan occasionally, until clams begin to open, about 6 minutes. Uncover skillet and continue to simmer until all clams have opened (discard any that do not open), about 2 minutes.

2. Meanwhile, add spaghetti and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain spaghetti and return it to pot. Add clam sauce and toss to coat. Add butter, Tabasco, and parsley, stirring constantly until butter is thoroughly melted. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve.