Spaghetti with Fresh Clams (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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:
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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