6 Tbsp. unsalted butter
1 1⁄2 lb. clams, scrubbed
1⁄2 C. dry white wine
12 oz. capellini or angel hair pasta
1⁄2 C. loosely packed fresh flat-leaf parsley, coarsely chopped
1 bunch chives, cut into 1⁄2” pieces
Kosher salt and freshly ground black pepper
In a large, heavy saucepan, melt the butter over medium-high heat and cook until the butter is brown and has released a nutty aroma, 3-4 minutes. Add the clams, increase the heat to high, and stir in the wine. Cover and cook until the clams open, 4-6 minutes. Transfer the clams with tongs or a slotted spoon to a plate. Discard any clams that don’t open.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, about 6-8 minutes. Drain the pasta and add to the pan with the butter mixture. Add the parsley and chives. Season with salt and pepper to taste. Toss to coat evenly. Divide the pasta among 6 small plates, top each serving with an equal number of clams, and serve.