Switch-Hitting Clams with Ramps

• 12 ounces fresh Semolina Pasta sheets (page 84)
• Kosher salt
• 4 pounds jumbo clams
• 3 cloves garlic, sliced paper-thin
• Juice of 1/2 lemon
• 1 cup white wine
• 2 tablespoons extra-virgin olive oil
• 8 ramps, thinly sliced

1. Cut the pasta sheets into 1/2-inch strips with a knife or pastry wheel.
2. Cut at 1/2-inch intervals to form 1/2-inch squares.
3. Set a large pot of salted water on the stove to boil.
4. In a large pot with a lid, combine the clams, garlic, lemon juice, and wine.
5. Cover, place over high heat, and bring to a boil.
6. Steam the clams just until they openno more than a few minutes after the liquid has come to a boil.
7. This ensures they will stay tender.
8. Discard any clams that fail to open.
9. When cool enough to handle, remove the clams from their shells and reserve them in their liquid.
10. Add the pasta to the boiling water and cook for 2 to 3 minutes, or until just al dente.
11. While the pasta cooks, heat the olive oil in a saute pan over medium-high heat and saute the ramps until soft, 2 to 3 minutes.
12. Add the clams and their liquid, then drain the pasta and add to the pan; swirl to combine.
13. Serve in deep, warmed bowls.

fresh semolina pasta sheets, kosher salt, jumbo clams, garlic, lemon, white wine, extravirgin olive oil, ramps

Taken from www.epicurious.com/recipes/food/views/switch-hitting-clams-with-ramps-383880 (may not work)