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salt littleneck spaghetti extra-virgin olive oil clove garlic red chili pepper white wine fresh Italian parsley
Viewed: 34 - Published at: 2 years agoIngredients
- 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
- 13 cup Noilly Prat or other vermouth or white wine
- 1 to 2 tablespoons chopped fresh Italian parsley
Method
- Bring a large pot of lightly salted water to a boil.
- Meanwhile, soak clams in cold water.
- 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.
- Saute gently, reducing heat if necessary so garlic does not brown.
- 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.
- 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.
