Adapted from Salt Fat Acid Heat, p. 120, 300.
1 T salt
3 T olive oil
1 med yellow onion, finely diced, ends saved
3 sprigs parsley + ¼ c finely chopped leaves
2 lbs littlenecks, scrubbed well
2 garlic cloves, minced
1 t red pepper flakes
1 lb linguine or spaghetti
2 lbs Manila clams
juice of 1 small lemon
3 T butter
3 T olive oil + more for frying
3/4 oz Parmesan, finely grated (<1/4 c)
- Bring a pot of generously salted water (3/4 T in 3 quarts) to boil for the pasta.
- Heat a large frying pan over medium heat, add 1 T oil and the two ends (discards) of the onion, 3 sprigs parsely, and the littlenecks. Add ½ c water. Turn up heat to high, cover the pan, and let clams steam for 3-4 minutes until they open. Remove each one as it opens. Tap any stubborn clams and discard any that don’t open after 6 min. Pluck the clams from their shells and chop. Strain the cooking liquid through a cheescloth and set aside.
- Rinse the pan and set it over medium heat. Add 1 T oil to coat the bottom, then the diced onion and a pinch of salt. Cook until tender, stirring occasionally (about 12 min). Don’t let the onion burn. Add a splash of water if needed.
- Cook the pasta until 2 minutes short of al dente. Don’t drain it yet.
- Add the garlic and pepper flakes to the onion and sizzle gently. Before the garlic has a chance to brown, add the Manila clams and the clam cooking liquid. Cover the pan and turn the heat to high. As soon as the clams open, add the chopped littlenecks. Cook 2 minutes then add the lemon juice.
- Drain the pasta (saving a cup of the pasta water) and add it to the clams. Cook for 2 minutes until al dente.
- Add the butter, 1 T olive oil, and Parmesan, stir. Adjust the salt and liquid with pasta water (salty, but thickening) or regular water. If too salty, add more lemon juice or olive oil.
- Sprinkle with the chopped parsley and serve with crusty bread for soaking up the sauce (or olive oil).