Cavatapi con Vongole | Blue Jean Chef - Meredith Laurence
"When I was a little girl, my mother used to make spaghetti con vongole and it was one of my favorite pastas - I LOVED just saying the name!..."
INGREDIENTS
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4 pounds about 50 fresh littleneck or Manila clams
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2 tablespoons olive oil
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2 cloves garlic (sliced)
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1/8 to ¼ teaspoon pinch crushed red pepper flakes
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1 cup white wine
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1 cup chicken stock
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8 ounces cavatapi pasta (about 2 heaping cups)
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2 cups halved cherry tomatoes
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2 tablespoons butter
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½ lemon (zest and juice)
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salt and freshly ground black pepper
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½ cup chopped fresh parsley
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extra virgin olive oil
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