Spaghetti With Clams

• Saltsalt
• 8 to 12 littleneck or other small clams in the shell, scrubbed
• 1/4 pound spaghettispaghetti
• 2 tablespoons extra virgin olive oilextra-virgin-olive-oil
• 1/2 to 1 clove garlic, mincedgarlic
• 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 parsleyparsley

1. 01Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
2. 02Add 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.
3. 03Add 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.
4. 04Discard 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.

Calories

825 kcal

Protein

31 g

Fat

30 g

Saturated fat

4 g

Carbs

92 g

Fiber

4 g

Sugar

4 g

Sodium

782 mg

Cholesterol

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