*Recipe Serves 4
Ingredients:
Coarse salt
2 tbsp extra virgin olive oil
2 cloves garlic, smashed
1 fresh red chili, split open lengthwise
½ cup dry white wine
2 lb. clams, scrubbed and rinsed
1 lb. fresh spinach or plain gnocchi
2 tbsp packed fresh chopped parsley
Directions:
Bring a large pot of salted water to a boil. Meanwhile, heat oil with garlic and chili in a large straight-sided skillet over medium-high.
When garlic is golden on both sides, remove from heat and carefully add wine (it will splatter).
Bring to a simmer; add clams and cover pan. Cook until clams open, about 3 minutes; uncover and remove from heat. Discard any unopened clams.
Meanwhile, cook gnocchi in boiling salted water, stirring occasionally, until just tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water.
Return skillet to medium; stir in reserved cooking water and parsley.
Gently add gnocchi, stirring to mix with clams. Serve immediately.
Recipe by Martha Stewart