Pasta with Clams

🧂 Ingredients

• Salt
• 8 to 12 littleneck clams in the shell

  scrubbed
• ½ pound spaghetti
• 2 tbsp extra virgin olive oil
• 1 clove garlic

  minced
• ½ tsp crushed red chili pepper
• ⅓ cup white wine
• 2 tbsp chopped fresh Italian parsley

Instructions

• 1 Bring a large pot of lightly salted water to a boil.
• 2 Meanwhile, soak clams in cold water.
• 3 Add spaghetti to boiling water, and cook until slightly underdone; pasta will
  finish cooking in sauce.
• 4 Meanwhile, place a large saucepan over medium-low heat, and add olive oil,
  garlic and chili pepper.
• 5 Sauté gently, reducing heat so garlic does not brown.
• 6 Add white wine and clams, and cover.
• 7 Clams should open in about 2 minutes.
• 8 Add hot drained pasta, cover, and shake pot gently.
• 9 Allow to simmer for another 1 or 2 minutes until it is done to taste.
• 10 Discard any clams that have not opened.
• 11 Add half the parsley, and shake pan to distribute evenly.
• 12 Transfer to a plate or bowl, and sprinkle with remaining parsley.

Nutrition Info