Spaghetti with Clams
18 oz A.G. Ferrari Spaghetti
2 tbsp olive oil
1 large leek, halved, sliced, washed and drained
2 garlic cloves, finely chopped
3 cups clams, rinsed
5 oz | 2/3 cup dry white wine
1 small bunch parsley leaves, finely chopped
freshly ground black pepper
Cook the spaghetti in a large saucepan of salted, boiling water until "al dente," usually 10 minutes.
Meanwhile, heat the olive oil in a large sauté pan set over a medium heat. Add the leek, garlic, a splash of water and a generous pinch of salt.
Sweat until the leek is soft, about 6-8 minutes. Add the clams and wine to the pan and cover with a lid.
Cook over a moderate heat for 3-4 minutes until the clams open. Drain the spaghetti in the meantime, reserving 1 small cup of the cooking liquid.
Discard any clams that haven't opened before adding the spaghetti to the pan, tossing to coat.
Cook over a medium heat until the spaghetti is glossy, adding some of the reserved cooking liquid to help loosen if needed.
Stir in the chopped parsley and season to taste with salt and pepper before serving from the pan.
Tags: pasta, spaghetti, clams, entree, dinner, italian food, italian recipe, seafood, italian cooking, al dente (1)
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