A Neapolitan Classic

Calamarata Pasta With Clam Sauce

A Neapolitan Classic

Ingredients:

• 1 pound calamarata pasta
• 1/2 cup clam juice
• 1/2 cup white wine
• 1/4 cup olive oil
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 pound clams, scrubbed and deveined
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Cook the calamarata pasta according to package directions.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and cook until softened.
4. Add the garlic and cook for 1 minute more.
5. Add the clams, clam juice, and white wine to the skillet.
6. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the clams have opened.
7. Drain the pasta and add it to the skillet with the clams.
8. Stir in the parsley and season with salt and pepper to taste.
9. Serve immediately.