Clam Pasta with Basil and Hot Pepper David Tanis The New York Times Yield:4 - 6 servings For the Basil Purée: 1 cup basil leaves 1 cup Italian parsley leaves 3 garlic cloves, smashed to a paste ¼ cup olive oil Salt and pepper For the Pasta 1 pound bucatini, spaghetti or linguine 3 Tbsp. olive oil 2 garlic cloves, minced ½ tsp. crushed fennel seed, optional ½ tsp. peperoncino (hot red-pepper flakes) 4 pounds small clams, such as little neck or Manila, rinsed of sand ½ cup dry white wine Basil leaves, for garnish Lemon wedges Make the purée: Grind basil and parsley together in a food processor. Add garlic paste and ¼ cup olive oil and pulse to combine. Season to taste with salt and pepper. Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done. While pasta is cooking, heat 3 tabespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and peperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 mminutes. Turn off heat. (Discard any clams that fail to open.) Add cooked pasta and basil puré ée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

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