Food & Cooking Recipes Ingredients Seafood Recipes Martha's Spaghetti alle Vongole Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 50 mins Total Time: 50 mins Servings: 4 Tiny clams like cockles taste sweet and make an excellent foil for tangy cherry tomatoes and Martha's DIY roasted-garlic butter in her take on the Italian classic. Ingredients Roasted-Garlic Butter 1 stick unsalted butter, room temperature 1 tablespoon mashed Garlic Confit (from about 6 cloves) 1 teaspoon finely grated lemon zest Kosher salt Pasta Kosher salt and freshly ground pepper 12 ounces spaghetti 6 cloves garlic, very thinly sliced ¼ cup extra-virgin olive oil, plus more for drizzling ¼ teaspoon crushed red-pepper flakes 8 ounces cherry tomatoes (1 ¼ cups), halved 1 cup dry white wine, such as Soave ½ cup bottled clam juice, such as Bar Harbor 2 pounds very small clams, such as cockles ¾ cup packed coarsely chopped parsley, plus more for serving ½ cup finely grated Parmigiano-Reggiano, plus more for serving Directions Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.) Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain. Meanwhile, heat garlic with oil in a large straight-sided skillet over medium-high until just golden brown, 2 to 3 minutes, transferring each slice to a plate when browned. Add pepper flakes and tomatoes to skillet; cook until tomatoes soften a bit, about 3 minutes. Add wine and bring to a boil; cook until reduced by half, 1 to 2 minutes. Add clam juice and return to a boil. Add clams, cover, and cook 20 seconds. Uncover and cook, removing clams to a large bowl as they open, 3 to 4 minutes. Discard unopened clams. Add pasta, parsley, 1/2 cup pasta water, and 3 tablespoons garlic butter to skillet (reserve remaining garlic butter for another use). Cook, stirring, until pasta is cooked through, about 2 minutes. Remove from heat. Add cheese and stir, adding more pasta water as needed to create a silky sauce. Pour over clams; toss to combine. Drizzle with oil and sprinkle with garlic slices and more cheese and parsley; serve. Variations You can also use regular unsalted butter instead of the roasted-garlic version in a pinch. Rate it Print