The use of canned baby clams in this recipe makes this a gourmet meal you can easily pull together from pantry staples.
Oxmoor House OCTOBER 2006
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and crushed red pepper, and sauté 1 minute.
3. Drain clams, reserving juice. Add reserved juice, wine, and broth to pan. Bring to a boil; reduce heat to medium-high, and cook 5 minutes. Stir in clams; cook 1 minute. Stir in parsley. Toss with hot pasta.
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