- ½ cup California Olive Ranch extra virgin olive oil
- 1 clove garlic
- 1 ½ pounds baby clams in their shells, scrubbed and rinsed
- ¾ pound spaghetti
- Pepper
- ¼ cup fresh flat-leaf parsley, minced
In a sauté pan, heat California Olive Ranch extra virgin olive oil, then add the garlic. Allow the garlic to turn just golden, then remove and discard. Add the clams, cover, and cook over high heat to open their shells. (Discard any that resist opening.)
Bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain the pasta and transfer to a large serving dish. Transfer the clams to the serving dish with the pasta, along with any strained liquid from the skillet. Sprinkle with pepper and parsley to taste.
Note: In Puglia, the clams are always served in their shells in this dish, but if you’d rather serve them without shells, clean the clams thoroughly and place them in a large skillet over high heat until they begin to open. (Discard any that resist opening.) Remove them from the heat, remove the clam meat from the shells, and strain the resulting liquid. Then heat California Olive Ranch extra virgin olive oil and garlic in the skillet, remove the garlic once it’s brown, add the clams and their juices and cook for just 2 to 3 minutes.
Recipe courtesy of Maria Pignatelli Ferrante, Puglia: A Culinary Memoir (Orzono Editions, 2008)