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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 large cloves garlic, finely chopped |
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes |
1/3 cup olive oil |
3 pounds small hard shell clams |
1 cup clam juice |
1 cup dry white wine |
salt |
1 pound spaghetti or linguine |
1 cup fresh italian parsley leaves, finely chopped |
Directions:
1. In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
2. Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
3. While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
4. Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.
5. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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