Spaghetti With Clams Recipe #338770
Almost reminds me of dinners in Sicily
by Engelis
25 min | 5 min prep
SERVES 4 , 1 dinner
- 1 lb spaghetti, thick
- 3 tablespoons extra virgin olive oil (plus more for garnishing)
- 3 garlic cloves, minced
- 1/4 cup pinot grigio wine
- 1/4 teaspoon red chili pepper flakes
- 13 ounces clams, chopped in broth (2 cans 6.5 oz each)
- 1/2 cup Italian parsley, coarsely chopped
- salt, to taste
- pepper, to taste
- Bring a large pot of water to a rolling boil over high heat.
- Season generously with salt, add the pasta, and cook al dente as directed.
- While the pasta is cooking, make the sauce.
- Heat the olive oil in a large skillet over a medium heat.
- Add the garlic and cook until translucent, about one minute.
- Add the wine and reduce by half.
- Strain the clams from the broth with a slotted spoon and set them aside.
- Add the clam broth and the chili flakes and reduce by half over high heat, then turn the heat to low.
- Drain the spaghetti and add it to the skillet.
- Add the reserved clams and parlsey, and seaon with salt and pepper to taste.
- Toss well and serve with a generous drizzle of extra virgin olive oil.
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5 stars