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Spaghetti with White Clam Sauce





Yields
Makes 4 servings

Skip the marinara and give your spaghetti a facelift with this savory clam sauce.

Spaghetti with White Clam Sauce




James Carrier
 12 ounces dried spaghetti
 3 tablespoons pressed or minced garlic
 1 tablespoon olive oil
 1/2 cup dry white wine
 1 bottle (8 oz.) clam juice
 2 cans (10 oz. each) baby clams, drained (reserve liquid)
 1/2 cup chopped parsley
 1/2 teaspoon hot chili flakes
  Salt
Step 1
1

In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.

Step 2
2

Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.

Step 3
3

Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories472
% Daily Value *
Total Fat 6.2g8%

Saturated Fat 0.8g4%
Cholesterol 49mg17%
Sodium 223mg10%
Total Carbohydrate 71g26%

Dietary Fiber 2.6g10%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.