Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step

In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley and serve.

Suggested Pairing

A light, zingy, minerally Albariño from Rías Baixas has the acidity to balance the briny clams.

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