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Spaghetti with Clams
Spaghetti with Clams
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Prep Time:
20 minutes
Total Time:
50 minutes
Indulge in a delectable dish of spaghetti and clams paired with crusty French bread for a delightful dinner.
Ingredients:
  • 2 1/2 lb fresh clams in shells
  • 2 tablespoons white vinegar
  • 8 oz uncooked spaghetti
  • 3 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup dry white wine or nonalcoholic white wine
  • 5 plum (Roma) tomatoes, seeded, chopped (1 1/2 cups)
  • 3 tablespoons chopped fresh Italian (flat-leaf) parsley
  • French bread, if desired
Instructions:
  • Inspect the clams, discarding any broken or open ones. Place the remaining clams in a large container, covering them with water and white vinegar. Let them sit for 30 minutes, then drain. Scrub the clams in cold water. Cook the spaghetti according to package instructions and drain, covering to keep warm.
  • In a large saucepan or Dutch oven, heat oil over medium-high heat. Cook garlic and pepper flakes for 1 minute. Pour in wine and bring to a boil. Add tomatoes and clams. Cover and cook for 6 minutes until clam shells open. Remove any unopened clams.
  • Toss cooked spaghetti into the pan with the flavorful clam mixture. Sprinkle with fresh parsley and serve alongside warm French bread.

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