Spaghettini ala Vongole

Serves:

5 Servings

Seasoned Salt:

6-Pepper Salt

Ingredients

1 # Spagettini

20 each Fresh clams (under cherrystone size)

Olive oil as needed

4 cloves Garlic

1 TB. Chef Paul’s 6-Pepper Salt

8 oz. Dry white wine

2 TB. Italian Parsley

1. Shuck clams, reserve juice, or add whole after step 4

2. Chop clams. Keep clams and juice separate

3. Sauté garlic and pepper with olive oil until translucent

4. Add wine and reduce by half

5. Cook pasta al dente- drain and save some pasta water

5. Add clams to the wine mixture and cook for 1 minute

6. *Add pasta and parsley toss and adjust seasonings

*Add pasta water to create a light sauce