Clam Pasta With Basil And Hot Pepper

• FOR THE BASIL PUREE:
• 1 cup basil leaves
• 1 cup Italian parsley leaves
• 3 garlic cloves, smashed to a paste
• 1/4 cup olive oil
• Salt and pepper
• FOR THE PASTA:
• 1 pound bucatini, spaghetti or linguine
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon crushed fennel seed, optional
• 1/2 teaspoon peperoncino (hot red-pepper flakes)
• 4 pounds small clams, such as little neck or Manila, rinsed of sand
• 1/2 cup dry white wine
• Basil leaves, for garnish
• Lemon wedges

1. 1. Make the puree: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
2. 2. 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.
3. 3. While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, 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 minutes. Turn off heat. (Discard any clams that fail to open.)
4. 4. Add cooked pasta and basil puree to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

basil, italian parsley, garlic, olive oil, salt, bucatini, olive oil, garlic, fennel, peperoncino, clams, white wine, basil, lemon wedges

Taken from www.epicurious.com/recipes/member/views/clam-pasta-with-basil-and-hot-pepper-52846701 (may not work)