Stir in juice of clams and wine. Boil gently for 7-8 minutes, uncovered. Add clams and pepper and boil. Set aside. Add 1 tsp. salt to boiling water in kettle. Add pasta and cook until done. Scoop out ...
Season the clam mixture well with salt and freshly ground black pepper. Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the ...
Lift clams one at a time, cut them in half with scissors, and place in a clean bowl. Let clam liquid rest, then pour it slowly over clam pieces, leaving behind residue. Set aside.
When the clams have opened, discard the garlic and any empty clam shells. Add the drained pasta to the pan along ... container for up to 5 days ahead. Recipe courtesy of Rustic Italian Food ...