Ingredients for Angel Hair Pasta With Clams
- 8 ounces angel hair pasta
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 pound littleneck clams
- 2 tablespoons grated Parmesan cheese, plus extra for garnish
- freshly ground black pepper to taste
- 1/2 cup pasta cooking water (reserved)
- 1/2 cup clam liquid (reserved)
- fresh parsley, for garnish (optional)
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How to Make Angel Hair Pasta With Clams
- Cook 8 ounces of angel hair pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
- While pasta cooks, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
- Add 2 cloves of minced garlic to the skillet and sauté for 2 minutes, until fragrant.
- Drain 1 pound of littleneck clams, reserving the liquid. Add the reserved clam liquid (about 1/2 cup) to the skillet.
- Bring the clam liquid to a simmer and cook for 5 minutes.
- Add the drained clams to the skillet and simmer for another 5 minutes, or until the clams open. Discard any clams that do not open.
- Add the cooked pasta to the skillet with the clams. Toss gently to combine.
- If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Remove from heat and stir in 2 tablespoons of grated Parmesan cheese and freshly ground black pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
6g
Fat
6g
Carbs
17g
