Paccheri and Clams

1. 1

   Heat 2 Tbsp oil in a large saucepan over medium-high heat.

2. 2

   Add half the garlic and cook, stirring occasionally, until pale golden, 12 minutes.

3. 3

   Add pepper flakes and cook for 10 seconds.

4. 4

   Add clams and white wine; cover and boil just until clams open, about 6 minutes.

5. 5

   Drain, reserving clam broth; set broth and clams aside.

6. 6

   Meanwhile, bring a large pot of salted water to a boil.

7. 7

   Add pasta and cook until almost al dente, about 8 minutes.

8. 8

   Drain pasta, reserving 1/2 cup cooking liquid.

9. 9

   Heat remaining 4 Tbsp oil in a large skillet over medium-high heat.

10. 10

    Add remaining garlic; cook, stirring often, until pale golden, about 2 minutes.

11. 11

    Add reserved clam broth and pasta liquid.

12. 12

    Bring to a boil; boil until sauce is emulsified, about 1 minute.

13. 13

    Add pasta and cook, stirring often, until sauce begins to cling to the pasta but is still loose, about 3 minutes.

14. 14

    Stir in parsley, then gently stir in clams.

15. 15

    Divide among bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.