Bucatini Alle Vongole

When our friends Kait and Luke got married in Lake Como in Italy, a wave of South Carolinians descended on a few of the small villages on the lake. Everyone took to Vongole and it was a staple at most of the meals. When we all got back to Sullivan’s Island we realized that no one makes it in Charleston. So we had to make it for ourselves and made a variation of the traditional recipe with a revved up the flavor profile.

Ingredients

  • 4 tablespoons unsalted butter
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon red pepper flakes (or 1/2 depending on your heat desire
  • 6 ounces of shallots, sliced or chopped
  • 3 garlic cloves, thinly sliced
  • 1 cup basil leaves, finely chopped (and 2 tablespoons for garnishing)
  • 2 pounds of little neck clams (cockles work well, too)
  • Kosher salt and freshly ground black pepper
  • 6 ounces of bucatini pasta

Making It

  • Add the clams to a large bowl of salted cold water and stir every 15 minutes, it will get the sand out
  • Bring three quarts of salted water to boil in a five quart pot, cook the past three minutes shy of al dente
  • At the same time, take a large skillet over medium heat and add the butter and olive oil, the sauce the shallots, red pepper flakes for 5 minutes until translucent
  • Add the garlic and sauté for two minutes, add the wine and basil and bring to a boil with the clams and lid on. Remove the clams as they open and set aside
  • Add 1/4 cup of the pasta water to the skillet and finish off the pasta in the sauce so it absorbs the flavor, mix the clams into the pasta and serve with a sprinkle of basil on top

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