Bucatini Vongole Recipe
A simple pasta and clams dish that in flavor is far from being simple.
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Ingredients
- 1/2 cup butter
- 1/4 to 1/2 teaspoon chili flakes
- 2 to 8 garlic cloves (depending on how garlicky you like it)
- 6 ounces dry pasta (bucatini)
- 6 ounces fish stock (Knor bouillon and Better than Bouillon makes a good fish stock if you don't have fish stock from scratch laying around)
- 2 tablespoons butter (compound butter, from this recipe)
- 2 tablespoons olive oil (extra virgin)
- 1 pound clams (manila clams, around 15 clams in total, soaked in cool water for 20 minutes and then rinse before cooking)
- Sea or Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup flat leaf parsley
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