"Using butter is an unusual choice for cooking clams; most recipes call for olive oil," says Rogers. "This recipe comes from a restaurant on the beach near Fiumicino, and the butter makes the sauce deliciously thick, coating the pasta."
- 400 gm dried spaghetti
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1 dried red chilli, crushed
- 75 gm softened butter
- 1 kg small clams
- ¾ cup (loosely packed) parsley, coarsely chopped
- 250 ml dry white wine, such as vermentino
- 1Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes).
- 2Meanwhile, combine oil, garlic, chilli and half the butter in a frying pan over medium-high heat, season to taste and fry until fragrant (30-40 seconds). Add clams and parsley and toss to combine. Add wine, cover with a lid and cook, shaking the pan occasionally, until clams open (4-6 minutes).
- 3Drain spaghetti, reserving a small amount of pasta water. Add spaghetti and remaining butter to clams and toss to combine, adding reserved pasta water if necessary to loosen sauce. Serve hot.