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Spaghetti With Clams and Corn Recipe

   
 

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     Spaghetti With Clams and Corn

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   15 min

Ingredients
6 ounce(s) pasta, spaghetti, 100% whole wheat
2 tablespoon oil, olive, extra virgin
3 cup(s) onion(s), sweet, diced
1 teaspoon salt
1 cup(s) corn, whole kernel, (about 2 ears)
6 clove(s) garlic, minced
1/2 teaspoon thyme, dried
1/4 teaspoon pepper, black ground
1 tablespoon flour, all-purpose
 
2/3 cup(s) wine, dry white
1 pounds clam(s), minced, or chopped clam strips
1/2 cup(s) basil, fresh, chopped
1/2 cup(s) parsley, fresh, chopped
1 large lemon, cut into wedges

Instructions
1. Cook pasta in boiling water until just tender, about 8 minutes, or according to package directions. Reserve 1/4 cup of the cooking liquid; drain the pasta.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and salt, stir to coat, and cook, stirring often, for 2 minutes. Cover, reduce heat to medium-low and cook, stirring occasionally, until very soft and just beginning to brown, 10 to 12 minutes.
3. Uncover, increase heat to medium-high, stir in corn, garlic, thyme and pepper, and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle flour over the vegetables; stir to coat. Stir in wine and bring to a simmer. Remove from the heat.
4. When the pasta is ready, return the pan to medium-high heat. Stir in the reserved cooking liquid and clams (and any juices). Simmer, stirring often, until the clams are cooked through, about 1 minute. Stir in the pasta, basil and parsley. Serve with lemon wedges.


Originally Submitted
4/14/2012





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