Definitely among one of my favorite summertime seafood dishes is fresh littleneck clams and spaghetti. The white wine, garlic butter sauce is a light complement to the pasta on a hot summer’s day. Combining a few good ingredients yields an excellent tasting dish even the first time you try it.
1 Pound of Spaghetti
1/2 cup extra virgin olive oil
1/4 cup minced garlic
1/2 cup white wine (dry preferred)
1/2 Vidalia Onion (finely minced)
4 tablespoons butter (cubed)
1 teaspoon red pepper flakes
Ground Black Pepper
Parmesan cheese as garnish
In a large pot bring water to a boil and cook spaghetti about 8 minutes until “al dente.” Be sure to stir the pasta to prevent it from sticking together.
While your bringing the water to a bail. Take a large saute pan add olive oil and bring to a medium-high heat. Add garlic and onions and saute until onions are translucent. Next add the wine, butter and red pepper flakes. Once this is combined, salt and pepper to taste.
Finally add clams and cover with a lid. Cook 7-8 minutes or until all (most) clams are open. Now add the pasta and toss it into the clams and sauce. Pour into a serving bowl and garnish with parmesan cheese to taste.