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Spaghetti with White Clam Sauce

James Carrier
Yield Makes 4 servings
Skip the marinara and give your spaghetti a facelift with this savory clam sauce.

Ingredients

  • 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

Nutrition Information

  • calories 472
  • caloriesfromfat 12 %
  • protein 31 g
  • fat 6.2 g
  • satfat 0.8 g
  • carbohydrate 71 g
  • fiber 2.6 g
  • sodium 223 mg
  • cholesterol 49 mg

How to Make It

  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.

  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.

  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.