Ingredients: squid ink pasta, fresh clams, cherry tomatoes, garlic, parsley, pepper flakes, bread crumbs, olive oil, salt, white wine
- Toast bread crumbs with olive oil until dark brown, then remove from the pan
- Grate garlic cloves and render with generous amount of olive oil at medium-low heat
- Add parsley stems and pepper flakes
- Raise the heat to high and toss in clams (washed), then add some white wine
- Close the lid and let clams open up. Shake the pan a bit in-between
- Remove opened clams and strain the entire pan.
- Add the strained broth back into the pan and add some parsley leaves and cherry tomatoes at medium-low heat
- Toss in pasta 2 minutes before al dente and stir vigorously. Add a bit of pasta water as needed
- Add shucked clams back in in the middle of stirring
- Remove from heat and mantecare with some olive oil
- Plate pasta and top toasted breadcrumbs and some parsley
by Neyrok37