a home version of the recipe from A Fork in the Trail ©2008
makes 2–3 hearty servings

Italian for “little ears,” orecchiette has a shell-like appearance and holds delicate sauces well. If you cannot find it in your grocery store, you can use baby shells or linguini. I like to use a good quality extra virgin olive oil in this dish.

orecchiette with clams

orecchiette with clams

1/2 pound orrechiette or linguini (uncooked measurement)
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic
1 tablespoon lemon juice
1/4 cup dry white wine
1 – 2 cans whole baby clams
1 tablespoon dried parsley
Parmesan cheese
Salt and pepper to taste

Chop garlic finely. Shave Parmesan cheese. Set both aside. Boil salted water and add the pasta. When the pasta is about halfway through cooking start the clam sauce in another pot or frying pan. Heat 2 tablespoons each of butter and olive oil. Add the garlic and cook for a few moments, over medium heat, being careful not to brown it. Add 1/4 cup white wine and lemon juice. Let simmer for about 5 minutes. Add the clams and parsley and heat through. Drain the pasta when it is al dente. Meanwhile season the clam mixture with salt and pepper to taste. Pour the sauce over the pasta and stir gently to coat. Garnish with plenty of shaved Parmesan.