4 pounds (about 50) fresh littleneck or Manila clams
2 tablespoons olive oil
2 cloves garlic, sliced
1/8 to 1/4 teaspoon pinch crushed red pepper flakes
1 cup white wine
1 cup chicken stock
8 ounces cavatapi pasta (about 2 heaping cups)
2 cups halved cherry tomatoes
2 tablespoons butter
1/2 lemon, zest and juice
salt and freshly ground black pepper
1/2 cup chopped fresh parsley
extra virgin olive oil
1.Before you start cooking or prepping, soak the clams in tap water (room temperature). Let them soak while you prepare the rest of the recipe, or for at least 30 minutes. They will spit out sand. Then, pick the clams out of the water and give the shells a scrub under running water to remove any barnacles or dirt. Discard any clams that are open or have cracked shells.
2.Add the olive oil, garlic and crushed red pepper flakes to the pressure cooker and then pre-heat the pressure cooker using the BROWN setting. Just before the garlic starts to turn brown on the edges, add the wine and stock. Stir in the pasta and tomatoes, and add the clams on top. Lock the lid in place.
3.Pressure cook on HIGH for 4 minutes.
4.Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the clams to a serving bowl with a big slotted spoon, discarding any clams that did not fully open. Add the butter and lemon juice to the pot and season the broth to taste with salt and freshly ground black pepper. Discard any clams that have not fully opened and serve the pasta with the chopped parsley and lemon zest on top. Drizzle with olive oil and don’t forget to put a bowl on the table for everyone’s clamshells!
Give this pasta a little crunch by frying 1/2 cup coarse or panko breadcrumbs in 2 tablespoons of butter in a skillet over medium heat, seasoning with salt and pepper. Top the pasta with the crumbs at the end.
Serves: 4