Spaghetti With Clams

Name: Spaghetti With Clams
Total time: 15 min
Ingredients: Salt; 8 to 12 littleneck or other small clams in the shell, scrubbed; 1/4 pound spaghetti; 2 tablespoons extra virgin olive oil; 1/2 to 1 clove garlic, minced; 1/2 dried red chili pepper or 1/4 teaspoon hot red pepper flakes; 1/3 cup Noilly Prat or other vermouth or white wine; 1 to 2 tablespoons chopped fresh Italian parsley

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Total: 15 minutes

Servings: 1

Author : Nigella Lawson

clams pasta seafood

Ingredients

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Salt8 to 12 littleneck or other small clams in the shell, scrubbed1/4 pound spaghetti2 tablespoons extra virgin olive oil1/2 to 1 clove garlic, minced1/2 dried red chili pepper or 1/4 teaspoon hot red pepper flakes1/3 cup Noilly Prat or other vermouth or white wine1 to 2 tablespoons chopped fresh Italian parsley

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Instructions

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Step 1

Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.

Step 2

Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.

Step 3

Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.

Step 4

Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.