- Total: 11 min
- Prep: 5 min
- Cook: 6 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
