Recipe courtesy of Katie Lee Biegel

Spaghetti with Canned Clams

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
  2. Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
  3. Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages