I can purchase freshly shucked clams at my fish market, which I desire for this sort of pasta dish. Clams within the shell are superb for seafood stews however I don’t like attempting to take away the shell from the clam and eat it with spaghetti. I do know not everybody would agree, however that is the reply in case you don’t like coping with the shells in your pasta.
Spaghetti With White Clam Sauce
1 pint wild caught shucked clams with liquid (16 ouncesfresh, canned or frozen)
1/four cup olive oil
1 giant shallot, minced
four garlic cloves, minced
1/Three cup white wine
3/four teaspoon crushed crimson pepper
half of teaspoon salt
1/four teaspoon freshly floor black pepper
1/four cup chopped contemporary flat-leaf parsley
eight ouncesskinny spaghetti
If the clams are giant, I like to cut them into smaller items.
Bring a big pot of salted water to a boil, add the skinny spaghetti and cook dinner till al dente. Drain.
Heat oil in a big deep skillet over medium warmth. Add shallot; cook dinner Three minutes or till golden, stirring continuously. Add garlic and crimson pepper flakes and cook dinner one minute. Add wine and cook dinner for a minute. Stir in chopped clams with their juice. Add salt and pepper. Cover and cook dinner over low warmth simply till sizzling.
Add the cooked spaghetti to the clam sauce and toss within the skillet letting the pasta cook dinner within the sauce for a couple of minutes. Sprinkle with the chopped parsley and serve in pasta bowls.
Add a inexperienced salad and a few crusty Italian bread to spherical out the meal.