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Spaghetti with White Clam Sauce

Source of Recipe


Sunset, November 2002






List of Ingredients



• 12 ounces dried spaghetti
  
• 3 Tbsp minced or pressed garlic
  
• 1 Tbsp olive oil
  
• 1/2 cup dry white wine
  
• 1 bottle (8 ounces) clam juice
  
• 2 cans (10 ounces each) baby clams, drained (reserve liquid)
  
• 1/2 cup chopped parsley
  
• 1/2 tsp hot chili flakes
  
• Salt
  






Instructions



1. In a 5- to 6-quart pan over high heat, bring about 4 quarts of water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.
   
   
2. Meanwhile, in a 10- to 12-inch frying pan over medium heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams, and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.
   
   
3. Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among 4 wide bowls.
   
   Makes 4 servings.