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Joanmarie's Toasted Spaghetti with Clams

By , About.com Guide

Joanmarie has kindly shared her quick, simple, slightly different recipe for spaghetti with clams in a white sauce.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

  • 3 tbsp. olive oil
  • 3/4 lb. spaghetti (I used Liguine) break into 2-inch pieces
  • 2 minced garlic cloves
  • Crushed red pepper
  • 3 cups bottled clam broth
  • 1 cup water
  • 3 dozen littleneck clams (You can use canned doxee clams instead, but do
  • not put them in until the end otherwise they will be like rubber)
  • 1/4 cup parsley (flat leaf fresh, if not use dry parsley)

Preparation:

In a deep skillet, heat olive oil until shimmering. Add the broken spaghetti (2-inch approximate lengths) cook over moderate heat, stirring constantly until golden, about 3 minutes. Add minced garlic and a large pinch of crushed red pepper, cook for about 1 minute. Add clam broth and water, bring to a boil.

Cover tightly , cook over moderate heat until the pasta is barely al dente, about 8 minutes. If you have fresh clams in the shell add to pasta and cook approximate 7 minutes until clam open (if not wait until pasta is completely cooked and then add canned minced clams).

If pasta is too dry add a few tablespoons of water. Stir in parsley and serve.

When I made it last night I didn't have to use cheese. I guess the red pepper flakes makes the taste. It is easy to make and I know you love white clam sauce.

Hope you like it.
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