A plate of pasta with sweet blistered tomatoes and small, flavorful, Littleneck Clams always satisfies my craving for a seaside meal even when I'm having dinner on a rooftop in Brooklyn. This meal is best when paired with a crisp glass of white wine and good company.
Photography and Styling: Diana Yen
Styling Assistant: Brenna Paulsen
1/2 pound spaghettini
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 pint cherry tomatoes, halved
1/2 cup Sauvignon Blanc or other dry white wine
1 1/2 dozen littleneck clams, scrubbed
1 tablespoon finely chopped parsley
1/2 of a lemon
1/4 cup shaved parmesan cheese
salt and freshly ground black pepper
Cook the spaghettini according to package directions, removing 1 minute before suggested time.
In a large skillet warm the olive oil over moderate heat, then add garlic and crushed red pepper. Cook 2-3 minutes until garlic is fragrant and softened. Add the cherry tomatoes, wine and salt and pepper to taste, then add clams and cover. Simmer over medium high heat until the clams open, about 5-7 minutes. Discard clams that don't open during cooking. Add the cooked spaghettini and parsley to the pan, stirring until pasta is coated, then turn off the heat. Squeeze the lemon juice over the pasta and top with parmesan cheese.