Saffron and Pepper Pasta with Clams and Tomatoes
Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine and simmer until reduced by half, 1 to 2 minutes. Add the clams and tomatoes, cover and cook until the clams open, 3 to 5 minutes. Season with salt and pepper. Add the Calabrian peppers and chopped parsley and toss together.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain and toss immediately with the clam sauce and parsley. Garnish with parsley and serve immediately.
4 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
3/4 cup dry white wine, such as Sauvignon Blanc
3 pounds Manilla clams, or other small clams, cleaned and scrubbed
½ cup peeled, seeded and chopped tomatoes, fresh or canned
Salt and freshly ground black pepper
2 Calabrian peppers, minced or a pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley
Sprigs of flat-leaf parsley as a garnish
1 pound Saffron, Black Pepper Pasta Dough (see recipe)