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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