5lbsfresh live clamssmaller types recommended, i.e. Little Neck or Cherry Stone
4-6ozdry quinoa pastatry to find a corn-free version like Andean Dream
2Tbspghee or buttergrass-fed recommended
2tspextra virgin olive oil
1shallotfinely diced
5large cloves garlicminced
1/16tspred pepper flakes1/8 tsp for a spicy version
1lemonjuiced (approx. 3 Tbsp lemon juice)
3/4cupdry white wineSauvignon Blanc is great here!
1/8tspblack pepper
4Tbspfresh Italian parsleychopped
Instructions
Clean clams thoroughly using cool running water and a coarse brush.
Cook the pasta according to the directions on the package. Make sure to cook the pasta al dente. You may need to subtract one minute from the cooking time.Set pasta aside.
Melt ghee/butter and olive oil together over medium heat in a large, heavy pot or dutch oven.
After the pot is heated, add garlic, shallot, and red pepper flakes and cook for 2 minutes, stirring occasionally.
Add wine, lemon juice, and black pepper. Simmer over medium heat for 3 minutes. Reduce liquid by about 1/4. You will need the liquid to be fluid enough to steam the clams, so if it looks too thick, add a little more wine by the Tbsp til you get a thinner consistency.
Add clams, cover, and increase heat to medium-high. Cook for 8-9 minutes. After 8 minutes start checking to see if the clams have opened. If a few are open but most are still closed, replace the lid quickly and let it cook for another minute or so.
Remove clams to a heatproof bowl using tongs. Cover with lid or foil to keep them warm.
Reduce liquid for 10-15 minutes over medium-high heat, stirring occasionally, until the liquid is reduced by 1/2 and looks thick enough to stick to the pasta (don't reduce too much or it will be overly salty!).
Place pasta in pasta bowls or on plates, ladle sauce over the pasta, then place clams on top. Or simply mix pasta right into the sauce in the pot, then serve from there and top with clams. Garnish with parsley.