Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy.
Transfer the clams to a warm platter or divide among serving plates. Add in the liquid from the two cans of clams and the wine or chicken broth. Add in the garlic and red pepper flakes, and saut until just fragrant and tender, about 3 minutes. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.īake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. While the spaghetti cooks, heat the oil over medium heat in a large skillet. Top each clam with some of the breadcrumb topping packing it down tight. In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).Īdd the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino. Let the oil and garlic steep in a small bowl for 30 minutes.
