A New Spaghetti with Clams

Ingredients

• 36 littleneck clams (the smaller the better)
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic
• 1 ounce Canadian bacon or smoked ham, thinly sliced
• 1/4 teaspoon hot pepper flakes
• 1/2 cup dry white vermouth or dry white wine
• 1 cup bottled clam broth or fish stock
• 1 baking potato, peeled and cut into 1/4 inch dice (about 1/2 pound)
• 8 ounces spaghetti (spaghettini and linguini can be used)
• 1/2 flat leaf parsley, chopped

Directions

1. 1

   Bring 4 quarts of water to a boil in a large pot for cooking pasta.

2. 2

   Scrub

3. 3

   the clam shells under cold water with a stiff bristle brush.

4. 4

   Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil.

5. 5

   Add the clam broth, and bring to a boil.

6. 6

   Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.

7. 7

   Cook the spaghetti in the boiling water until al dente, about 8 minutes.

8. 8

   Drain the pasta in a colander.

9. 9

   Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.

10. 10

    Stir in the parsley and serve at once.