Spaghetti with Clams
Try this simple seafood dish for your feast of the Seven Fishs this year!
- 6 ½ lbs clams
- 6 Tbs olive oil divided
- ½ cup dry white wine, divided
- 3 garlic cloves, sliced and divided
- 3 small dried chiles, crumbled and divided
- 1 lb of spaghetti or linguine
- Kosher salt and freshly ground black pepper
- 3 Tbs chopped flat- leaf parsley
Place clams in a sink filled with cold water. Scrub shells well with a coarse brush to remove any sand. Drain water and soak clams in clean water, repeating until water remains clean.
Heat 2 Tbs of oil in a large pot with a lid over medium heat. Add ¼ cup wine, 1 garlic clove and 1 chile. Add half of clams, cover and cook over high heat, shaking pan frequently, until clams open (keep lid on pot so heat is not released, making cooking time longer). As soon as clams open, transfer clams and their juices to a large bowl (discard any clams that do not open). Repeat process with 2 Tbs oil, remaining ¼ cup wine, 1 garlic clove, 1 chile and remaining clams.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until tender but al dente; drain reserving 1 cup pasta cooking liquid.
Heat remaining 2 Tbs oil in pot with lid over medium heat. Add remaining 1 garlic clove and remaining 1 chile; stir until garlic is fragrant and light golden, 1-2 minutes. Return clams and their juices to pot; toss to coat and remove from heat. Add pasta and toss to coat evenly with juices, adding pasta cooking liquid by ¼ cupful if pasta is dry. Season to taste with salt and pepper. Sprinkle parsley over.
Nutrition Facts: (serves 6)
Protein: 20 g
Carbohydrates: 57 g
Fiber: 3 g
Fat: 16 g
Sodium: 447 mg
Courtesy of: The River Caf Classic Italian Cookbook by Rose Gray and Ruth Rogers Michael Joseph 2009 Copyright Rose Grey.
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