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Slammin’ Pasta with Clams

Active Time: 15 minutes   |   Total Time: 25 minutes   |   Serves Serves 4  |   Watch Video

  • 2 teaspoons plus a pinch kosher salt
  • 1 pound spaghetti
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 dozen Little Neck clams, scrubbed
  • 1 cup dry white wine, such as sauvignon blanc
  • Pinch red pepper flakes
  • 1/4 cup chopped fresh flat leaf parsley

Fill a large pot with water 2 inches from the top. Place on the stove over high heat and let come to a boil; add 2 teaspoons of the salt. Cook the pasta according to the package directions (until al dente). Place a colander in the sink. Scrub the clams.

Meanwhile, heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add the clams and wine and cover the pot. Cook until the clams open, about 8 minutes. Add the red pepper. While the clams cook, chop the parsley.

Drain the pasta, transfer it to a large serving bowl, and top with the clams and parsley. Drizzle with the remaining tablespoon of oil and salt to taste.

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Slammin’ Pasta with Clams

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