Pasta With White Wine Clam Sauce

READY IN: 30mins




  • Bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. Drain pasta, but reserve some of pasta water in case you need to thin the sauce.
  • In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
  • Add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
  • Add about 1 cup of clam juice from canned clams, white wine, and salt.
  • If desired, add pepper flakes.
  • Cook until bubbling.
  • Mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
  • Turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. You may need to add more clam juice or a little pasta water. Taste to correct seasoning, and add more salt if you want.
  • Pour drained perciatelli into the skillet, and mix well.
  • Add squeeze of fresh lemon.