Squid Ink Fettuccine with Clams
Find squid ink pasta at a specialty grocer or online at amazon.com. It's slightly salty, briny flavor complements seafood recipes. For another twist on black and white, use 1 pound of squid ink fettuccine and 1 pound plain semolina fettuccine.
• 4 pounds clams, cleaned*
• 2 pounds dried squid ink fettuccine
• 1/4 cup olive oil
• 4 cloves garlic, finely minced
• 1/2 teaspoon crushed red pepper
• 1 cup dry white wine
• 2 tablespoons butter
• 1/4 cup finely chopped fresh chives
• Crushed red pepper
Soak and clean clams.
Cook pasta according to package directions; drain well. Return to hot pan; cover and keep warm.
In heavy 12-inch skillet, heat olive oil over medium-high heat. Add garlic and 1/2 teaspoon crushed red pepper. Cook and stir 30 seconds or until fragrant. Add clams; gently stir to coat with oil. Carefully add wine. Bring to boiling; reduce heat. Cover; cook about 5 minutes or until clams open (discard any unopened clams). Use slotted spoon to transfer clams to bowl. Add butter to sauce in pan. Stir to melt butter. Add cooked pasta to sauce; toss to coat with sauce.
Spoon pasta into individual serving bowls. Top with clams; sprinkle with chives and additional crushed red pepper. Serve immediately. Makes 8 servings.
*To clean live clams, scrub shells under cold running water. In 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.