2- 10 oz. cans baby clams drained, liquid reserved
1/2 cup chopped parsley
1/2 tsp. hot chili flakes
salt
Instructions
1. In a 5- to 6-quart pan over high heat, bring about 4 quarts
water to a boil. Add spaghetti and cook, stirring occasionally, until
barely tender to bite, about 10 minutes.
2. Meanwhile, in a 10- to 12-inch frying pan over medium-high
heat, stir garlic in olive oil often until fragrant (do not brown), 1 to
2 minutes. Add wine, clam juice, and reserved liquid from clams
and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams
and stir occasionally until hot, 1 to 2 minutes.
3. Drain spaghetti. Add to clam sauce along with parsley and chili
flakes; mix, and add salt to taste. Divide equally among four wide
bowls.
Serving
Suggestions
4 Servings. Calories 472. Fat 6.2g
Originally Submitted
7/20/2009
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