Spaghetti with White Clam Sauce
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 4 dozen small littleneck clams, well scrubbed
- 1 Tbsp. plus ¼ cup virgin olive oil
- 2 cloves garlic, peeled and finely chopped
- ¼ cup dry white wine
- ½ tsp. salt
- ½ tsp. ground black pepper
- ⅛ tsp. crushed red pepper
- ¼ cup chopped flat-leaf parsley
- 2 Tbsp. unsalted butter
- 1 lb. cooked spaghetti
- Place the clams and 1 tablespoon olive oil in a large pot over high heat. Cover and steam until the clams open, about 5 minutes. Remove from the heat. Pour the liquid through a strainer lined with a paper towel to catch any sand. Reserve the clam broth.
- Heat the garlic in the ¼ cup olive oil in a large saucepan until softened. Pour in the white wine and cook about 1 minute, until the alcohol has evaporated. Add ¼ cup of the clam liquid, salt, and black pepper. Simmer 2 minutes to blend.
- Add the clams, and sprinkle in crushed red and parsley. Heat through quickly and remove from heat. Swirl in the butter. Add spaghetti to the pan and toss well.