Wednesday, February 16, 2011

Spaghetti With Clams

2 1/4 pounds small clams, scrubbed clean, deadheads (any not tightly closed) discarded
small bunch fresh flatleaf parsley, stalks finely chopped and leaves chopped
4 cloves garlic, minced
10 cherry tomatoes
8 1/2 ounces white wine
14 ounces dried spaghetti
salt and freshly ground black pepper
extra virgin olive oil
1 to 2 dried chiles

Preparing the spaghetti and clams:
Bring a pot of water to boil and add dried spaghetti.

About 5 minutes before the pasta is ready, pour about 1/4 cup of olive oil into a hot large saute skillet with straight sides. Working quickly, add the garlic, parsley stalks, salt and pepper. Add crumbled dried chile, crushed tomatoes. Stir constantly, and before the garlic begins to brown, add the clams and the wine. Stir and shake, and cover the pan. Cook on high, shaking the pan, for about 3 to 4 minutes or until all of the clams have opened. Remove from heat and discard any clams that haven't opened.

Drain pasta, retaining a cup or so of the pasta water. Add the pasta to the pan with the clams, along with the chopped parsley leaves and fresh olive oil over the top. Stir and serve immediately.


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