Cook time: 25 MINS
Total time: 25 MINS
- ½ pound pasta, your choice (I would like to try using a small pasta next time, like orecchiette)
- 1 pound littleneck clams, cleaned
- ½ to ¾ cup flour
- water (for soaking the clams)
- 2 baby octopus, cleaned
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 4 cloves garlic, minced
- ½ cup white wine (you can also use vegetable broth)
- 1 24.5-ounce can diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes (I used 1 teaspoon, maybe even 1½ teaspoons, because I like it spicy)
- ¼ teaspoon dried basil
- pinch cayenne pepper
- ¼ cup crème fraiche or sour cream
- ½ lemon (optional)
- Parmigiano-Reggiano (optional)
- Place your clams in a large bowl. Sprinkle ½ cup of flour over them, then fill the bowl to the brim with cold water. Toss to combine the flour and water, and add a bit more if you feel there is too much water in the bowl. This will help to draw any sand out of the clams. Allow them to sit like this on your counter for 30-45 minutes.
- Clean your baby octopus, if needed. Separate the head from the body, then flip the head inside out and clean off the brains. Rinse under water and flip back the right way (you can cut a small slit in the side of the head if it’s hard to flip inside out). Cut off the top inch of the body and discard it. Cut the beak out of the body by gently slicing it out with the tip of your knife. It should look like a popcorn kernel and come out fairly easily. Cut the body into quarters, then rinse. Place the baby octopus in a small bowl and pour ¼ cup olive oil over it. Add in 2 minced cloves of garlic and stir to combine. Allow to sit in the fridge to marinate while you finish prepping. Begin to boil the water (with about 2 tablespoons of salt in it, if you like) for your pasta at this time, too.
- Dice your onion and mince the rest of your garlic. Rinse your clams and scrub off any sand or flour with a rough sponge. Add 2 tablespoons of unsalted butter to a large pan and melt over medium heat. Turn the heat up to medium-high, add the onions, and saute for 5 minutes or so. Turn the heat back down to medium and add in the garlic, sauteing for another minute or so, until fragrant.
- Add in the white wine, diced tomatoes, oregano, thyme, salt, pepper, red pepper flakes, basil, and cayenne pepper. Stir to combine and cook over medium heat for 5 minutes or so, just so all of the flavors can come together. Taste and adjust seasoning as needed. Add in the octopus (with whatever garlic and olive oil sticks to it) and the cleaned clams. Cover and cook for 8-10 minutes, until the clams have opened up.
- Place ¼ cup of crème fraiche in a bowl and add in about ½ cup of the sauce. Stir to combine, then add it back into the sauce. Add in the pasta a bit at a time and toss to coat. Serve with some grated Parmigiano-Reggiano, freshly ground black pepper, and a squeeze of lemon. Seafood is so yummy!