Directions

Cook Your Clams

1. Soak your clams in cold water

2. Dice 1 shallot, 1 clove garlic, and half of the Fresno pepper.

3. Add oil to your pan. Use a pan with a lid, and make sure it is wide and tall. Tall enough to contain all of the clams.

4. Once oil is hot, cook down shallot, garlic, and pepper just a little bit until it is fragrant.

5. Add 1 tbsp of butter and let melt.

6. Add 1 cup of white wine

7. Add your clams and mix around. Turn heat to medium high and close pan with the lid.

8. Shake your pan to help encourage clams to open open. One by one, take out the opened clams. Keep doing so for 5-7 minutes. Discard any that do open up after 7 minutes, if it takes that long.

9. Remove the clam meat from the shell once cooked, and give the clams a rough chop on a cutting board. Leave some whole for texture. Then, set aside.

Make The Pasta!

1. Bring a large pot of water to a boil and salt generously. Once to a boil, add your 3 nests of spaghetti. You may need to encourage the spaghetti to un-nest by gently shaking the nests apart. Fresh spaghetti may take 2 or so minutes, while dry spaghetti may take 6-8. Plan accordingly. Once you begin making sauce, it will not take that long to be ready for your pasta.

2. Clean your pan that you used for the clams.

3. Dice remaining shallot, garlic, and Fresno pepper. Place pan on burner to warm up with oil.

4. Once hot, add to pan and begin to cook over medium low heat until fragrant. Salt your onions, garlic, and pepper. Be careful not to burn garlic.

5. Dice your parsley and set aside.

6. Add your clams to the onions, garlic, and pepper!

7. Add a big knob of butter to the pan. Let melt and add in some pasta water.

8. Once Spaghetti is cooked, add the pasta to the sauce.

9. Add parsley and 50g of Parmigiano Reggiano

10. Marry the sauce with the pasta! You may need to add 1 tbsp of pasta water if it is too thick.

11. Once marries, plate your pasta and grate Parmigiano Reggiano on top!

12. Dig in!