Pasta With White Wine Clam Sauce

1. 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. 2

   In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.

3. 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. 4

   Add about 1 cup of clam juice from canned clams, white wine, and salt.

5. 5

   If desired, add pepper flakes.

6. 6

   Cook until bubbling.

7. 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. 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. 9

   Pour drained perciatelli into the skillet, and mix well.

10. 10

    Add squeeze of fresh lemon.

* Per serving · 4 servings · Values may vary.