Seafood pasta, Take Two

I have this oral memory, that persists years later, of watching Mario Batali on his former TV show "Molto Mario." With fuming pasta water rushing up towards his already beet red face, Mario would delcare that today he'd be making, "linguiiiiine con le vongoleeee ingrosssso." I'd sit there on my parents' couch, and repeat the phrase over and over until I was a shade of Mari, myself. And minutes later, the steamed clams would open up, al dente pasta would be simmering in the clams' juice along with white wine, and Mario's guests would dig in to a bowl containing something so fresh, so dynamic, and just plain fun.

If you can't tell, I'm on a seafood pasta kick. I just love how, #1, shellfish are so darn cheap compared to fish filets. And even more importantly, considering I have an over-indulgent shopping quota for my food habits, pasta with shellfish is so simple and quick to make.

You see, unlike with a roast, shellfish beg to be cooked just till they're done, which happens in just minutes. And with mussels or clams - could these little molluscs help you out anymore? The two open up their shells, when just enough seasoned heat has permeated, and let you know that it's time to dish them into pasta-friendly bowls. Amore.

Serves 4

3 pounds clams, rinsed and scrubbed and refrigerated until using

1 box tricolore penne pasta

1/2 bottle pinot grigio, or another dry-ish white wine

1 pinch red pepper flakes

2 shallots thinly sliced

2 garlic cloves, thinly sliced

1/2 cup olive oil

salt and freshly-ground black pepper

roughly chopped flat-leaf parsley

- Heat up a pasta pot with water and a pinch of salt, to a rolling boil.

- In a large skillet, heat up olive oil and medium-high heat. Add in shallots, garlic, and chile flakes. Let simmer for 2 minutes, stirring with a wooden spoon, and take off the heat.

- Once the pasta water is bubbling, add in penne.

- Place the skillet back on medium heat, and pour in wine. Let simmer for about 5 minutes until wine reduces by half. Season with salt and pepper.

- Add in clams, cover, and reduce heat to a simmer.

- Uncover after about 5 minutes. Stir clams in sauce, and add in parsley.

- Once the clams have opened, dish out into pasta bowls. Enjoy with some crusty bread to mop up the clams' juices.