Ingredients
- FOR COMPOUND BUTTER
- 1/2 cup butter
- 1/4 to 1/2 teaspoon chili flakes
- 2 to 8 garlic cloves (depending on how garlicky you like it)
- FOR BUCATINI VONGOLE
- 6 ounces dry pasta (bucatini)
- 6 ounces fish stock (Knor bouillon and Better than Bouillon makes a good fish stock if you don't have fish stock from scratch laying around)
- 2 tablespoons butter (compound butter, from this recipe)
- 2 tablespoons olive oil (extra virgin)
- 1 pound clams (manila clams, around 15 clams in total, soaked in cool water for 20 minutes and then rinse before cooking)
- 9 ounces cherry tomatoes (halved, if you can find Sweet 100, cherry tomato hybrid type, they are really good and sweet, grape tomatoes tend to be a sweet delicious tomato as well and would work here too)
- Sea or Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup flat leaf parsley
How to Make
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Compound Butter
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Step 1: In a bowl mix butter, the minced garlic cloves, 1 tablespoon chili flakes and combine for the bucatini vongole
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Step 2: Get pan super hot, add a generous tablespoon of compound butter and drizzle of extra virgin olive oil, (to ensure the butter won’t burn) and then add the sweet 100 tomatoes sliced in half.
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Step 3: The Sweet 100s are super sweet cherry tomatoes that compliment the spiciness of this dish (can also use sweet grape tomatoes if you can't find a good sweet cherry tomatoes).
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Step 4: Add the rinsed manila clams, and saute covered until open, about 6-8 minutes.
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Step 5: Add the fish stock and bucatini pasta and saute until al dente, about 3 minutes. Check for seasoning and add salt and or black pepper if necessary. (Depending if you use bouillon, you may not need any salt or pepper).
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Step 6: Garnish with flat leaf parsley and serve.
We hope you enjoy this recipe!
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