Spaghetti With Clam Sauce and Grape Tomatoes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Rachael Ray Ingredients:
salt |
1 lb thick spaghetti |
1/4 cup extra virgin olive oil (evoo) |
4 large garlic cloves, grated |
6 anchovy fillets, drained |
1/2 teaspoon crushed red pepper flakes |
1 pint grape tomatoes |
black pepper |
48 cockles or 48 manila clams, scrubbed |
2/3 cup finely chopped flat leaf parsley (2 generous handfuls) |
1 bunch scallion, finely chopped |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente, about 7 minutes; drain.
2. While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium heat.
3. Add the garlic, anchovies and crushed red pepper and cook, stirring, until the anchovies melt, about 5 minutes.
4. Add the tomatoes, season with black pepper and increase the heat to medium-high. Cook, stirring, until the tomatoes burst, 7 to 8 minutes.
5. Add the clams, cover the pan and cook until the clams open, about 3 minutes. Discard any clams that do not open.
6. Stir the parsley and scallions into the skillet. Add the pasta and cook, tossing occasionally, until al dente, about 2 minutes. Season with salt.
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