GARLICKY SPAGHETTI WITH CLAMS is excerpted from FOOLPROOF FISH: MODERN RECIPES FOR EVERYONE, EVERYWHERE © 2021 by America's Test Kitchen. Reproduced by permission of America's Test Kitchen. All rights reserved.
Garlicky Spaghetti with Clams
Why This Recipe Works
Fresh clams are great, but you can get the flavor of the sea with ease and delight from canned whole clams for a pantry-friendly seafood pasta. The key was making the most of the garlic to bolster and deepen the flavor of the canned clams. Toasting most of the garlic over low heat in ¼ cup of extra-virgin olive oil ensured that it cooked to a pale golden brown—any darker and its flavor went from delicately buttery and sweet to bitter and harsh. We cooked our spaghetti in just 2 quarts of salted water to make sure that the pasta cooking liquid was loaded with starch. We reserved a portion of this liquid and added it to the spaghetti, along with the oil; the starch helped the oil cling to the pasta and gave the dish a perfect, not greasy, texture. Incorporating ½ teaspoon of raw minced garlic brought some fire. Anchovies and Parmesan, both staples for us, also provided pleasant pungency.
Serves 4
SUBSTITUTIONS: NONE
- 2 tablespoons plus 1/2 teaspoon minced garlic, divided
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 pound spaghetti
- Table salt for cooking pasta
- 2 (6 1/2-ounce) cans whole clams, drained and chopped
- 2 teaspoons lemon juice
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup), plus extra for serving
- 2 tablespoons chopped fresh parsley
- Cook 2 tablespoons garlic and oil in 8-inch nonstick skillet over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes. Off heat, stir in pepper flakes; set aside.
- Bring 2 quarts water to boil in large pot. Add pasta and 2 teaspoons salt and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add remaining ½ teaspoon garlic, clams, anchovies, lemon juice, reserved garlic-oil mixture, and reserved cooking water. Stir until pasta is well coated with oil and no water remains in bottom of pot. Add Parmesan and parsley and toss to combine. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.
