Spaghetti with Clams and Chili Breadcrumbs

spaghetti > linguine

Linguine with clams is a very nostalgic dish for me, I remember ordering it at the Italian restaurant my family would frequent growing up. I loved the combination of garlic, white wine, butter, parsley and the super distinct sweet, salty, mineraly flavor of clams. While my taste in pasta shapes has definitely changed — you wouldn’t catch me touching linguine with a 10 foot pole — my love for this simple and comforting dish has remained. Summer is my favorite season for spaghetti with clams, it’s so fitting for those hot days when you want something bright and delicious that will come together in 20 minutes on the stove. The Calabrian chili breadcrumbs add some welcome texture and heat, but feel free to skip the chili if you don’t like spice. I made this last night for Jordan and our lovely friend Mary Rose — who brought the clams from her local seafood shop in tribeca. The clams were huge and delicious, and every single one popped open — a feat I think only Mary Rose’s luck could make happen.