Spaghetti with Clams

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound spaghetti
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup thinly sliced garlic
  • 11/4 teaspoons crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 cup dry white wine
  • 2 pounds small clams, such as Littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
  • 1/2 cup chopped fresh parsley leaves
  • Lemon wedges, accompaniment
Directions

In a large pot of salted water, cook the spaghetti until al dente. Drain and return to the pot, and cover to keep warm.

In a large saute pan or pot, heat the oil over medium heat. Add the garlic, red pepper, and salt and cook, stirring, until fragrant and golden, 3 to 4 minutes, being careful not to let the garlic burn. Add the wine and clams, cover, and cook, shaking occasionally, until the clams open, about 4 minutes. Remove from the heat and discard any clams that do not open.

Add the cooked pasta and parsley and toss well to combine and warm the pasta. Divide among 4 or 6 pasta bowls or large plates. Garnish with lemon wedges and serve.


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