Ingredients
For the Clams & Sauce
- Kosher salt
- 2 lb fresh small clams littlenecks, Manilas, or cockles
- 1 tablespoon polenta
- 2 tablespoon extra-virgin olive oil plus more to finish
- 2 garlic cloves very thinly sliced
- ⅛ teaspoon red pepper flakes
- ½ cup dry white wine
- ½ lb dried bucatini
- 1 tablespoon unsalted butter
- Small handful fresh parsley minced
Optional
- Chili breadcrumbs for topping
Method
Purge the Clams
- Fill a large bowl with cold water and stir in 1 tablespoon polenta.
- Add clams and let soak for 30 minutes. Lift out, discard water.
- Repeat soaking with fresh water 1–2 more times until clams no longer release sand. Discard clams that remain open after tapping.
Cook the Sauce
- In a large skillet, combine olive oil, garlic, and red pepper flakes.
- Cook over medium heat, stirring, until garlic is lightly golden, ~5 min.
- Add white wine and clams, cover, increase heat to high.
- Cook, checking every 30 seconds and removing clams as they open (about 5 minutes total). Discard any unopened clams.
- Let clams cool, then remove meat from most. Reserve a few in shell for garnish. Roughly chop large clam meat if needed.
Cook the Pasta
- In lightly salted water, cook bucatini until just shy of al dente (about 1 min under package instructions). Reserve 1 cup pasta water.
Finish the Dish
- Add pasta to skillet with white wine sauce and a few tablespoon pasta water.
- Cook over high heat, tossing to coat until sauce becomes creamy.
- Stir in butter, clam meat, and shell-on clams. Cook until heated through, ~1 min.
- Add more pasta water 1 tablespoon at a time if sauce gets too dry or greasy.
- Season with salt, stir in parsley and a fresh drizzle of olive oil.
To Serve
- Divide between bowls, top with chili breadcrumbs if using, and serve immediately.