Oh Chrissy, how I love thee. Thank you for the spicy blessing that is CRAVINGS.
There are so many things I love about this cookbook. One being that most dishes require hot sauce, butter, or both. As you can see, I have quite a few recipes bookmarked:
I’ve been out of town every weekend since the end of March, and was really feeling like celebrating my first relaxing weekend back home with some carbs. Pepper’s Spicy Clams and Pasta was calling to me. Seafood, pasta, herbs, crushed red pepper? Yes, yes, yes, yes. I opened one of my bottles of cab franc from Fredericksburg and…perfection.
If you read my Delfina-inspired Spaghetti post, you know I love simple pasta recipes made with a few high quality ingredients. It is truly the way to my heart. And it saves time at the grocery store. This is one of those recipes.
Pepper’s Spicy Clams and Pasta from Chrissy Teigen’s Cravings
- Kosher salt
- 12oz dried linguine (I used Liguori from Central Market)
- 1 stick (4oz) unsalted butter (is butter a carb?)
- 2 tablespoons EVOO
- 8 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1/4 teaspoon freshly ground black pepper
- 2 pounds Manila clams, scrubbed (I used one pound for just Hunter and I, two pounds serves four. Also, couldn’t find the Manila clams so went with Littleneck)
- 1/2 cup chopped fresh parsley, plus more for garnish
Chrissy shares several helpful tips (especially for first time clam handlers like moi) like “de-sand yo’ clams.” Not only are her tips hilarious, but they also make her recipes super easy to execute! No joke. De-sanding yo’ clams involves placing clams in a bowl and covering them with cold water, then letting them sit for about 20 minutes, followed by scrubbing (with special emphasis on the hinge).
- In a large pot of heavily salted boiling water, cook the linguine according to package directions until al dente. Reserve 1/4 cup of pasta water, drain pasta and return to pot.
- Meanwhile, in a large skillet, heat butter and EVOO over medium heat. When the butter foams, add garlic and red pepper flakes and cook until garlic is fragrant and very lightly golden (about two or three minutes).
- Add the wine and pepper, increase the heat slightly, and cook until bubbling (about two minutes).
- Add the clams, increase heat, and cover just until the clams open (about three minutes – mine took longer because they were Littleneck).
- Transfer opened clams to pasta pot (if some clams are stubborn, re-cover the pan for another couple of minutes until they open. If they still don’t open, ditch them). Taste the sauce and add salt to taste.
- Add any remaining cooked clams and all clam liquid to the pasta pot. Warm through over medium heat, adding the reserved pasta water as needed to help bind the sauce.
- Toss in the parsley, divide the pasta and clams among bowls, and garnish with more parsley if desired. (We also added more red pepper flakes, because we like it spicy!)