Ingredients for A New Spaghetti With Clams
- 2 lbs Littleneck Clams
- 2 tablespoons Extra Virgin Olive Oil
- 3-4 cloves Garlic
- 2 ounces Canadian Bacon
- 1/4 teaspoon Hot Pepper Flakes
- 1/4 cup Dry White Vermouth
- 1 1/2 cups Bottled Clam Broth
- 1 small Baking Potato
- 1 pound Spaghetti
- 1/4 cup Flat Leaf Parsley
- 1 tablespoon Salt
- 4 quarts Water
- 1/2 cup reserved Pasta Water
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How to Make A New Spaghetti With Clams
- Bring 4 quarts of water to a rolling boil in a large pot. Add salt (about 1 tablespoon).
- While water is heating, scrub the clams thoroughly under cold running water using a stiff bristle brush. Discard any that are open and don't close when tapped.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the minced garlic and cook for 1 minute, or until fragrant, being careful not to brown.
- Stir in the diced bacon and red pepper flakes. Cook for 1 minute until bacon starts to crisp.
- Add the dry vermouth and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Add the clam broth and bring to a boil.
- Stir in the diced potatoes and clams. Cover the pan tightly and cook until the clams open and the potatoes are tender, about 8-10 minutes. Discard any clams that do not open.
- Add the spaghetti to the boiling salted water and cook until al dente, according to package directions, about 8 minutes.
- Drain the pasta in a colander, reserving about 1/2 cup of pasta water.
- Add the drained spaghetti to the skillet with the clam sauce. Toss to combine, adding a little pasta water if needed to create a light sauce.
- Stir in the fresh parsley.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
21g
Fat
18g
Carbs
71g
