PREPARATION:

Method

1. Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic, remaining ½ teaspoon of salt and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. While the sauce cooks, add the uncooked pasta to the water and cook for 2 minutes. (The pasta should be undercooked.) Drain the pasta in a colander.
2. In the meantime, add the parsley to the clam sauce. Add the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.

   Editor's Note: Look for sustainable clams and organic, local pasta if possible.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Fresh Rustic Italian Episode Episode of Emeril Green.