Pasta With Wine Clam Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 25 ounces clams, canned with their juice
• 2 -3 tablespoons olive oil
• 10 -15 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1 cup wine
• 1 pinch crushed red pepper flakes (optional)
• 1/4-1/2 teaspoon salt
• 3 tablespoons flour
• 3/4 lb perciatelli (hollow tube spaghetti)
• 1/2 lemon

Recipe

• 1 bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. drain pasta, but reserve some of pasta water in case you need to thin the sauce.
• 2 in a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
• 3 add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
• 4 add about 1 cup of clam juice from canned clams, wine, and salt.
• 5 if desired, add pepper flakes.
• 6 cook until bubbling.
• 7 mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
• 8 turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. you may need to add more clam juice or a little pasta water. taste to correct seasoning, and add more salt if you want.
• 9 pour drained perciatelli into the skillet, and mix well.
• 10 add squeeze of fresh lemon.