This recipe comes courtesy of Executive Chef Frank Olbrantz from 220 Merrill in Birmingham. For more information on the restaurant visit www.220restaurant.com
Bucatini with Tomatoes and Clams
12 ounces dry bucatini or spaghetti pasta
1 pound fresh clams
1 28-ounce can whole peeled San Marzano tomatoes
8 garlic cloves, peeled and crushed
2 anchovy fillets, packed in oil
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 tsp crushed red pepper flakes
Freshly ground pepper
Finely grated Parmesan
1/2 T capers
1/4 cup calamata olives
2 cups white wine
For the pasta:
Bring 6 cups of salted water to a boil.
Add pasta, cook to al dente (7-8 minutes).
Drain and let stand.
For the sauce:
Heat a sauté pan over medium heat.
Add to the pan crushed garlic, anchovy, olive oil, and red pepper flake. Warm until the anchovies are soft and garlic is golden brown.
Add white wine and clams. Cover pan and steam until clams open (approximately 3 minutes).
Add tomatoes, capers, olives and butter. Stir, then toss with the noodles.
Garnish with parmesan and parsley. Enjoy!