Spicy Caesar Bucatini with Fresh Basil
This Spicy Caesar Bucatini features clams steamed in a blistered cherry tomato, horseradish, and vodka sauce tossed with chewy bucatini pasta and finished with fresh basil.
Equipment
- 1 Large, deep skillet
- 1 Large pot
Ingredients
- 1½ lbs little neck clams
- 2 tbsp olive oil
- 3 shallots halved and thinly sliced
- 6 cloves garlic thinly sliced
- 1 tsp crushed red pepper flakes
- 1 tbsp tomato paste heaping
- 255g (9oz) cherry tomatoes
- 454g (1 lb) uncooked bucatini
- 1 tbsp horseradish heaping
- 2 tsp Worcestershire sauce
- ½ cup vodka
- 2 tbsp unsalted butter
- ½ lemon juiced
- ¼ cup fresh basil leaves tightly packed
Instructions
- Place the clams in a bowl and cover them with cold water. Add a tablespoon of salt and give them a quick swish. Set them aside to soak for 1 hour. ** Once the hour has passed, drain the clams and set them aside.1½ lbs little neck clams
- Heat the olive oil in a large deep skillet until shimmering. Add the shallots along with a generous pinch of salt. Saute until translucent. Stir in the garlic and saute until fragrant, about 1 minute more.2 tbsp olive oil, 3 shallots, 6 cloves garlic
- Stir the crushed red pepper flakes and tomato paste into the shallots. Saute for a minute more.1 tsp crushed red pepper flakes, 1 tbsp tomato paste
- Add the cherry tomatoes to the skillet and add a pinch of salt. Cook the tomatoes over medium heat, shaking the pan occasionally until the tomatoes start to fall apart and become jammy. About 10 minutes.255g (9oz) cherry tomatoes
- While the tomatoes are cooking, bring a large pot of water to a boil. Liberally salt the water and add the bucatini. Cook according to the package's direction. Reserve a 1/3 of a cup of pasta water, drain the pasta, and set both aside.454g (1 lb) uncooked bucatini
- Stir the horseradish and Worcestershire sauce into the tomatoes and lay the clams on top of the mixture in an even layer. Increase the heat and bring the sauce to a spirited simmer. Pour in the vodka and immediately cover the pan. Let the clams steam for 5-7 minutes or until the clams open. Discard any clams that don't.1 tbsp horseradish, 2 tsp Worcestershire sauce, ½ cup vodka
- Turn the heat down to low and place the bucatini in the skillet. Add the butter and toss to coat. If the pan seems dry, add a little of the pasta water. If it doesn't refrain from using the pasta water.*** Turn off the heat and add the lemon juice. Give the pasta a toss and taste. Season with salt accordingly.2 tbsp unsalted butter, ½ lemon
- Transfer the pasta to plates and garnish with additional crushed red pepper flakes and fresh basil leaves. Serve immediately.¼ cup fresh basil leaves
Notes
** The soaking process will encourage the clams to expel any sand and grit they might be holding onto.
*** The clams generated enough juice that I didn't have to add any pasta water.