Spaghetti with Clams

Name: Spaghetti with Clams
Ingredients: Coarse salt; 1 pound spaghetti; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 small dried chile pepper, crumbled, or pinch of red pepper flakes; 1.5 pounds littleneck clams, scrubbed; 1 cup dry white wine; 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish; Juice of 1 lemon; 3 tablespoons unsalted butter; Freshly ground black pepper

3.6

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.

Ingredients

Coarse salt
1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 small dried chile pepper, crumbled, or pinch of red pepper flakes
1 ½ pounds littleneck clams, scrubbed
1 cup dry white wine
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
Juice of 1 lemon
3 tablespoons unsalted butter
Freshly ground black pepper

Directions

Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.