I searched around for recipes for this but could not get quite the combo I sought, so here is what I worked out. I hope some of you might find this useful !
PASTA WITH CLAMS, WHITE WINE AND GARLIC serves 2
4 cloves garlic, minced
1 medium to large shallot, minced
extra-virgin olive oil (evoo)
7 anchovies, mashed to paste with fork
10-12 ou.chopped clams, fresh or frozen and
defrosted; drained and chopped well
1 c. clam juice (from drained clams and bottled as needed)
1 1/2 cup dry white wine
2 -3 T. lemon juice
1/2 tsp. chili flakes
4 pieces bacon,cooked and chopped
12 ou. fresh pasta or 8 ou.dry, cooked til al dente, drained and
cooled w/ cold water
2-3 T. frozen or cold unsalted butter
1/2 c. chopped flat parsley
Boil pasta in salted water til al dente, remove from the water to a colander,drain and run under cold water; reserve. Keep pot of pasta water at a simmer on the side.
Meanwhile, in a little EVOO saute the shallot over medium high heat, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring until fragrant, about
1-2 minutes. Add anchovies and chili flakes,for a few minutes.Add bacon and white wine and reduce by 2/3.
Meanwhile, in another saucepan, heat clam juice to a boil, turn down to low simmer and add clams, continually stirring until they just turn opaque and are cooked through, 3-5 minutes. DO NOT BOIL! Remove from heat; drain clams in colander, pushing down to extract juice, reserving juice.
Add this clam juice to the shallot mixture, increase the heat to medium-high, and cook, stirring occasionally, to reduce it by about half, for about 5 minutes. Taste and add seasonings as needed. Add the clams and simmer a few minutes til hot. Do not allow to boil or clams will toughen. Add lemon juice.
Taste and adjust the seasoning as needed.
Return the pasta to the hot water for a few minutes, then pour out into colander and drain. Return pasta to empty pot, toss w/ salt, add clam sauce and stir well. Mix in butter and parsley and serve.