Ingredients

• 400 g capellini (or another long pasta)
• 2 tbsp olive oil (for the sauce)
• 2 tbsp butter
• 1 onion (small, chopped)
• 2 cloves garlic (chopped)
• 250 mL baby clams (canned (10 oz), divided)
• 1/2 cup white wine
• 4 tbsp fresh parsley (chopped)
• 1/2 tsp dried oregano
• 1 pinch nutmeg (freshly grated)
• salt and pepper (to taste)
• 2 tbsp parmesan shavings (to garnish)
• fresh basil sprigs (to garnish)

Instructions

1. Cook the pasta in boiling salted water for 8-10 minutes until al dente; drain, return to the pot, add the butter, cover, shake well and keep warm.
2. Heat the oil in a pan over medium heat; fry the onion until translucent, then stir in the garlic for 1 minute.
3. Strain the liquid from half the clams into the pan, add the wine, stir, and simmer 3 minutes.
4. Drain the remaining clams, discarding their liquid; add the clams, parsley and oregano to the pan and season with pepper and nutmeg.
5. Lower the heat and cook until the sauce is heated through.
6. Transfer the pasta to a warm serving dish, pour the sauce over, garnish with parmesan and basil, and serve immediately.

Cooking Tips

• Use the liquid from half the can — it's concentrated clam stock
• Don't overcook the clams; they only need heating through
• Butter the drained pasta so it doesn't clump
• Grate the nutmeg fresh — a pinch is enough
• Parmesan on clam pasta is optional — garnish lightly