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Serves : 4
© Quentin Bacon

How to Make It

Step 1    

In a large pot of boiling salted water, cook the spaghetti until barely al dente, 7 to 8 minutes. Drain well and return to the pot. Cover with a kitchen towel and keep warm.

Step 2    

Meanwhile, in a large, deep skillet, combine the olive oil with the garlic and crushed red pepper and cook over moderate heat until the garlic is lightly golden, about 5 minutes. Add the clams, cover and cook over high heat, stirring occasionally, until the clams open, 5 to 8 minutes. As they open, transfer them to a bowl with a slotted spoon.

Step 3    

Add the wine to the skillet and cook over high heat until reduced to 2 tablespoons, about 5 minutes. Add the clam juice, parsley and spaghetti and cook, tossing, until the pasta is al dente and most of the broth has been absorbed, 3 to 4 minutes. Transfer the pasta to a large, deep platter, top with the clams and serve immediately.

Suggested Pairing

The touch of heat in the clam sauce suggests a dry, zesty Pinot Grigio for balance.

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