• 1 pound small pasta like ditalini cooked in salted boiling water until cooked and drained
• 1 cup small diced onion
• 1 red pepper small-diced
• 3 cloves garlic-minced
• 4–5 slices bacon-chopped
• 1/4 teaspoon red pepper flakes
• 2 teaspoons dry oregano
• 1/2 cup white wine
• 1-8 ounce bottle clam juice
• 1-6.5 ounce can chopped clams
• 2 tablespoons unsalted butter
• 1 small bunch parsley chopped
• 1/4 cup pecorino cheese

In a large pot combine the diced onion, red pepper, garlic, and bacon and cook on medium low until the onions start to brown and the bacon is cooked.

Now add the red pepper flakes and oregano and stir in well.

Preheat the oven to 450 degrees F. Fill a large pot with 2 inches of water and a place a steaming basket over the top. Place the pot over high heat. Once boiling, add the clams to the basket and cover for 1-3 minutes, until just barely opened. Photograph: Sho Spaeth. It's tempting to claim that this recipe for clam sauce, made with canned clams, is a product of coronavirus. It would be easy to frame it as a nimble pivot on the part of our recipe team—particularly a specific, man-of-the-people recipe team member (me)—to address the needs of a readership that finds itself increasingly relying on dried pasta and canned products to.

The briny and sweet flavours of clams pair perfectly with the spicy chilli and bean sauce in this chili clams recipe. Please take note that each clam will cook at a different time, so as soon as the shell opens up, remove from the heat immediately. If the clams don’t open up, they are probably bad and should be discarded. Toss the pasta with the clam sauce using tongs until evenly coated and combined, adding some pasta water or olive oil if the mixture is too dry. Season the pasta with a little salt, if desired,.

Pour in the white wine and simmer until reduced by about 1/2. Then pour in the calm juice and bring back to a simmer.

Next dump in the cooked drained pasta and mix well.

When it starts to simmer add the clams with the juice from the can and the butter.

Simmer until thickened slightly about 2-3 minutes.

To finish add the chopped parsley and cheese. Taste and adjust seasonings with salt and pepper if needed.

Recipe makes 6-8 servings.

Clams Casino Pasta

Ingredients:

Chris Prosperi Clams Casino Pasta Recipe

• 1 pound small pasta like ditalini cooked in salted boiling water until cooked and drained
• 1 cup small dice onion
• 1 red pepper small diced
• 3 cloves garlic minced
• 4 5 slices bacon chopped
• 1/4 teaspoon red pepper flakes
• 2 teaspoons dry oregano
• 1/2 cup white wine
• 1-8 ounce bottle clam juice
• 1-6.5 ounce can chopped clams
• 2 tablespoons unsalted butter
• 1 small bunch parsley chopped
• 1/4 cup pecorino cheese

Chris Prosperi Clams Casino Pasta Sauce

Instructions:

Chris Prosperi Clams Casino Pasta Recipes

In a large pot combine the diced onion, red pepper, garlic, and bacon and cook on medium-low until the onions start to brown and the bacon is cooked. Now add the red pepper flakes and oregano and stir in well. Pour in the white wine and simmer until reduced by about 1/2. Then pour in the clam juice and bring back to a simmer. Next dump in the cooked drained pasta and mix well. When it starts to simmer add the clams with the juice form the can and the butter. Simmer until thickened slightly about 2-3 minutes. To finish add the chopped parsley and cheese. Taste and adjust seasonings with salt and pepper if needed. Makes 6-8 servings.