Fedelini With White Clam Sauce
|Littleneck clams/3 cans (7 1/2 ounces each) minced clams||60|
|Garlic||2 Clove (10 gm), chopped fine|
|Olive oil||1⁄2 Cup (8 tbs)|
|Carrot||1 , scraped and chopped very fine|
|Finely chopped scallions/Onions||1⁄2 Cup (8 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Red pepper flakes||1 Pinch|
|Parsley sprigs||8 , scraped and chopped very fine|
1. Scrub the clams thoroughly with a stiff wire brush, rinsing them several times. Soak in cool fresh water for 30 minutes or longer to remove any sand in the clams. Remove the clams by hand from the bowl or pan in which you soaked them (sand will have sunk to the bottom), then place the clams in a heavy covered saucepan, along with half the garlic and about 4 tablespoons of olive oil. Cover, and steam over medium heat until the clams open, about 10 to 15 minutes. Do not overcook. Discard any clams that have not opened. When you separate the clams from their shells,retain all the juice you can for the sauce. Cut clams in half or thirds. Set clams and juice aside.
2. In a large skillet, heat the remaining oil and the butter. Add the carrot pieces, and saute for about 5 minutes. Add the scallions and remaining garlic, and cook for several minutes until they begin to brown lightly. Add all the juice from the fresh clams (or the juice from the canned clams), the additional 1 cup of clam juice, and the white wine. Put in the red pepper flakes, then boil for 10 or 15 minutes to allow most of the wine to cook off. Add salt to taste, and adjust the red pepper seasoning. (Don't make it too hot.)
3. Cook the pasta until al dente, drain, and return to the pot. Add the clams and parsley, then the sauce. Toss and serve.