Spaghetti alle Vongole

If you are fond of the classic dish of spaghetti with white clam sauce, we are delighted to share this recipe with you and also to assure you that enjoying authentic Italian food is absolutely possible with our brown rice pasta. 

INGREDIENTS
24 Littleneck or Cherrystone clams
2 cloves garlic, minced 
1 cup flat Italian parsley, packed loose, minced 
3 tbsp. olive oil
1 tbsp. butter 
1 cup water
2 tbsp. dry white wine
12 oz. jovial brown rice spaghetti or capellini

INSTRUCTIONS

• Scrub the clam shells under cold running water with a brush to remove sand. Soak the clams in a large bowl of cold water with 2 tbsp. of sea salt for thirty minutes.
• Bring 4 quarts of water to a rolling boil in a large stock pot, adding 1 tbsp sea salt or as desired.
• Bring 1 cup of water to a boil in a large stainless skillet. Arrange clams in the skillet and cover, cooking on medium so the water is boiling but be careful that the water does not boil out of the pan.
• >Cook for about 5 minutes until all of the shells have just opened, but check often to make sure you do not overcook the clams. If the clams are not fresh, some may remain closed and they should be discarded.
• Remove the clams with kitchen thongs and set to cool on a plate. Reserve the clam broth in a bowl and set aside. Clean the skillet and heat on medium low heat.
• Add olive oil, butter, parsley and garlic and sauté on low heat for 2-3 minutes. Be careful not to burn the garlic, the parsley should stay bright green.
• Remove the clams from the shells and chop. We prefer to chop all of the clams, but you may also leave some for eating whole, decorating each serving.
• Start to cook the pasta in the stock pot, making sure the water is at a rolling boil and stirring frequently.
• Add the chopped clams to the skillet and cook on medium-low heat for 2 minutes. 
• Increase the heat and add the white wine, allowing it to evaporate for a minute.
• Add 3/4 cup  of clam broth, being careful not to add any sediment that has deposited on the bottom. Add a few tablespoons of pasta cooking water and let simmer for 2 minutes. The longer you cook the clams, the tougher they get, so keep each step to a minimum. Turn off the heat and add 1 tbsp. of fresh olive oil and let the flavors infuse as the pasta finishes cooking. The sauce will not be thick, but seem watery.
• Thoroughly drain the pasta at a firm texture, 30 seconds before the normal cooking time. 
• Turn up the heat again on the clam sauce. Add the pasta to the skillet and cook on medium-low heat, using the kitchen thongs to turn and thoroughly incorporate the clam sauce. The pasta will absorb the clam broth and flavor. We do not recommend topping with grated cheese, but a sprinkle of red or black pepper of fresh parley or a few sprigs of thyme will be perfect.