Saturday, October 22, 2016

Spaghetti With Clam Sauce


  • 2 quarts littleneck clams
  • White wine
  • 4 to 5 large cloves garlic, minced or crushed
  • 1 pound spaghetti
  • ¾ cup chopped parsley


Scrub the clams well and wash them in cold water to remove the sand from the shells. Put them in a heavy saucepan with ½ inch of white wine and the garlic. Cover the pan tightly and steam the clams until the shells open, 5 to 10 minutes.
Bring a large pot of salted water to boil. Cook the spaghetti according to package directions, then drain. Put the freshly cooked spaghetti in a warm bowl. Pour the clams, still in their shells, and broth over it and sprinkle parsley on the top.


4 to 6 servings

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