- 12 ounces bucatini (or any long pasta like spaghetti or linguine)
- 1 lb. littleneck clams, scrubbed and soaked in water for 20 minutes
- 4 cloves garlic, chopped
- 2 corn cobs, kernels removed and cobs reserved
- 1/4 cup olive oil
- 3/4 cup wine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch of crushed red pepper flakes (optional)
- 3 T butter
- 1/4 cup chopped parsley
- Cook the pasta in a large pot of salted water a couple minutes short of the cooking time on the package.
- When the pasta is done, reserve a cup of the water and drain.
- In the same pot, heat the olive oil over medium heat then add the garlic.
- Cook for 2 minutes, stirring so it doesn’t burn, then add in the corn kernels and cobs, the clams, wine, salt and pepper and bring to a boil.
- Turn the heat down to a simmer and cover to steam the clams, about 7-8 minutes.
- If all the clams aren’t opened, give them another stir and cover for another minute or two, then discard any clams that haven’t opened.
- Add the pasta and butter to the pot, stir to coat the pasta, and cook for another 2 minutes.
- If you want more sauce you can now add in a splash or two of the cooked pasta water (don’t add the whole cup, just a little at a time to thin it out)
- Garnish with chopped parsley and serve.
If using frozen clams, cook according to package directions then just add to the pasta, corn and wine. Cook together for two minutes and serve.