Skillet Clam Pasta

This clam pasta prep uses the same technique I use for mussels. Cook them uncovered in a single layer in a hot skillet. You still get plenty of juice from the clams, the flavors are concentrated, and they cook evenly. The parsley depends on if you enjoy the bitter flavor or not, it's great with or without. Our chili flakes are the perfect spice to bring out the natural flavor of the clams, you can leave your black pepper in the mill.

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