Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6
© Simon Watson

How to Make It

Step 1    

In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well.

Step 2    

Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.

Step 3    

Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs some of the juices, about 1 minute. Transfer the spaghetti and clams to shallow bowls and serve right away.

Suggested Pairing

Sicily's warm climate tends to produce relatively full-bodied white wines, but the island's native grape varieties retain a nice edge of acidity, making them ideal for this olive oil–infused clam pasta. Try a blend of Inzolia, Catarratto and Grecanico, or a blend of Ansonica and Catarratto.

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Aggregate Rating value: 5

Review Count: 791

Worst Rating: 0

Best Rating: 5

Author Name: Tracey Putnam Culver

Review Body: This was very good, but use clam juice instead of water. Has anyone ever heard of an Italian recipe called "Pasta con vongole fugite"? Translates to pasta with escaped clams - no clams used, just clam juice. Forgive any misspellings - I just love the concept.

Review Rating:

Date Published: 2016-07-15