I'm going to walk you through one of the yummiest foods you'll ever eat - pasta ala vongole.
In a large skillet, I cooked finely grated garlic and red pepper flakes
1 Pound Bucatini
2 Cups Pasta Water
Zest of 1 Lemon
Crushed Red Pepper Flakes, to taste
4 Large Cloves Garlic, grated
1 Bunch Parsley, chopped
2 Pounds Littleneck Clams
1 Cup Dry White Wine, rinsed and cleaned
In a large pot, boil the bucatini in heavily salted water until al dente.
In a small skillet, toast pinko breadcrumbs in olive oil. Set aside.
In a separate pot, heat olive oil and add red pepper flakes and garlic. Once garlic begins to soften, add white white and reduce on high heat until the alcohol has mostly cooked off. Add salt, bucatini and pasta water (little at a time) to the pot, gently stirring to emulsify the sauce.
Add the clams on top of the bucatini with the lemon zest and salt. Cover and cook on medium-low heat until the clams have opened. Serve immediately with lots of fresh parsley, panko topping, red pepper flakes, and an extra drizzle of olive oil. Be sure to pour yourself a glass of the rest of that white wine you didn't cook with.