How to make it

  • Vigorously clean the clams under cold water, using a stiff brush to get all the dirt off
  • Heat water and a good amount of salt in a large pot to a rolling boil and prepare pasta al dente
  • In a large skillet, pre-heat the Olive oil to medium low
  • add chili flakes and garlic, and let these slow-cook for several minutes until the onions are transluscent
  • turn the heat up to medium high and immediately
  • Add the spinach and saute slightly, just until it is reduced in volume
  • Add the white wine
  • Add the chicken stock
  • Turn down the heat to simmer
  • Let this reduce for about 5 minutes
  • Add the cream, mix well
  • Add the chopped herbs (except for the parsley)
  • Add the butter
  • Add the zest and juice of 1/2 Lemon, stir
  • Turn the heat up to medium high, and stir until the sauce simmers through the stirring, then turn heat down slightly to maintain a hard simmer
  • Add salt and pepper to taste
  • Add the clams, and let them hard-simmer, covered, until the clams pop open--about 5-7 minutes (baste a couple times to infuse flavors over the clams)--the sauce will reduce a bit further
  • Plate pasta on a deep-lipped plate or shallow, open bowl
  • When clams are open, spoon clams and sauce over the pasta, garnish with fresh cilantro/parsley and serve with crusty Italian or French bread, and pair with a nice dry white wine (preferably the Pinot that you used in the dish)

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    " It was excellent "
    fireworks ate it and said...
    Perfect combination of flavors! I had most ingredients on hand save the spinach and cilantro or parsley so I omitted the spinach and used basil as a garnish. So pleased - as is my boyfriend who says it's one of the best dishes I've ever made :D
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