Recipe courtesy of Michele Urvater

Spaghetti with Fresh Clams

  • Total: 11 min
  • Prep: 5 min
  • Cook: 6 min
  • Yield: 4 servings
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1 1/2 dozen littleneck clams, scrubbed well

1/3 cup olive oil

3 cloves garlic, minced

1/2 cup dry white wine

1 cup canned plum tomatoes, drained and chopped

1 teaspoon red pepper flakes

2 tablespoons finely chopped parsley

3/4 pounds spaghetti, cooked and drained


  1. In a large saucepan heat the olive oil add the garlic and cook 1 minute. Add the wine, tomatoes, clams and red pepper flakes and cook, covered, shaking the pan occasionally, for 5 minutes, or until the clams open. Add the parsley, stir once, and add the pasta. Toss to heat the pasta, then transfer to a warmed serving bowl.
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