Spaghetti con le Vongole

SPAGHETTI WITH CLAM SAUCE

To serve 4 to 6

6 tablespoons olive oil

1 teaspoon finely chopped garlic
1 cup clam broth, fresh from the
shucked clams (below) or bottled

1/4 cup dry white wine

6 to 8 quarts of water

1 tablespoon salt

1 pound spaghetti, spaghettini or linguine

2 tablespoons soft butter

3 dozen small hard shell clams, shucked
2 tablespoons finely chopped fresh
parsley, preferably the flat-leaf
Italian type

Salt

White pepper

In a heavy 10- to 12-inch skillet, heat the olive oil until a light haze forms
over it. Stir in the garlic and cook over moderate heat, stirring constantly,
for about 30 seconds. Pour in the clam broth and wine and boil briskly over
high heat until the foam disappears and the liquid has reduced to about
3/4 cup. Remove from the heat and set aside.

In a large kettle or soup pot bring the water and the salt to a bubbling
boil over high heat. Drop in the spaghetti and stir it gently with a wooden
fork or spoon for a few moments to prevent the strands from sticking to
one another or the bottom of the pot. Boil over high heat, stirring occasionally,
for 7 to 12 minutes, or until the pasta is tender. Test it by tasting
a strand; it should be soft but “al dente” – that is, slightly resistant to the
bite. Immediately drain the spaghetti into a large colander, lifting the
strands with a fork to be sure it is thoroughly drained. Transfer the spaghetti
to a large heated serving bowl and toss it with the soft butter. Bring the
sauce in the skillet to a boil over high heat and add the clams. Cook the
clams, turning them constantly, for 1 or 2 minutes. Then pour the clams
and sauce over the spaghetti, sprinkle with parsley, and toss together with
two large forks until all the ingredients are well mixed. Taste and season
with salt and white pepper. Serve at once with a nice glass of Chabernet.