Pasta with Fresh Clam Sauce

Name: Pasta with Fresh Clam Sauce
Cuisine: Europe, Italian
Ingredients: 40 , littleneck clams (the smaller the better), or 3 pounds cockles, or 24 littleneck clams and 6 quahogs (the larger the better), all scrubbed thoroughly; 1/2 cup, dry white wine; Pinch, cayenne pepper; 1/4 cup, extra-virgin olive oil; 2 medium cloves, garlic, minced; 1 , large plum tomato or 2 small plum tomatoes, peeled, seeded, and minced; , Table salt; 1 pound, spaghetti or linguine, or other long-strand pasta; 3/4 cup, chopped fresh parsley leaves

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fish & Seafood
Pasta
Weeknight

Appears in Cook's Illustrated November/December 1997

Start with small littlenecks or cockles, cook them separately, and use the natural clam juices as the basis for a quick sauce.

SERVES 4

TIME 50 minutes

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