YIELD: 4 SERVINGS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 25 MINUTES
FOR THE BREADCRUMBS:
1 tablespoon unsalted butter
2 teaspoons extra-virgin olive oil 1⁄4 teaspoon garlic salt
1 cup panko breadcrumbs
1 teaspoon minced fresh parsley
FOR THE PASTA:
Kosher salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
Pinch of crushed red pepper
1⁄3 cup dry white wine
3 dozen littleneck clams, scrubbed clean
2 tablespoons unsalted butter
1⁄4 cup minced fresh flat-leaf parsley
1. Make the breadcrumbs: In a medium skillet over medium heat, melt the butter with the oil. Add the garlic salt. Stir in the breadcrumbs and toss to coat. Increase the heat to medium-high and cook until the breadcrumbs are just toasted golden brown. Remove from the heat and stir in the parsley.
2. Make the pasta: Bring a large pot of water to a boil. Season aggressively with salt. Cook the pasta until al dente (I usually do about 2 minutes less than the package directions). Drain, reserving 1 cup of the pasta water; do not rinse. Combine the oil and garlic in a large skillet, then place the skillet over medium heat. (I put oil and garlic in a room-temperature skillet and then bring to heat to keep the garlic from burning.)
3. Cook for 1 to 2 minutes, stirring constantly so that the garlic does not burn. Add the crushed red pepper. Stir in the wine and about 1⁄4 cup of the pasta water. Bring to a low simmer. Add the clams and cover the pan. Cook until all of the clams open, about 5 minutes (any clams that do not open are not good; throw them out). Stir in the butter and pasta, tossing to coat the pasta. Cook for about 1 minute. Stir in the parsley. Serve topped with the toasted breadcrumbs and a drizzle of oil.
Recipe from Katie Lee Biegel’s Cookbook “It’s Not Complicated”
