| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 large cloves garlic, finely chopped
- 1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
- 1/3 cup olive oil
- 3 pounds small hard shell clams
- 1 cup clam juice
- 1 cup dry white wine
- Salt
- 1 pound spaghetti or linguine
- 1 cup fresh Italian parsley leaves, finely chopped
Instructions
- In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
- Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
- While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
- Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 945 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 69 g |
| Cholesterol | 102 mg |
| Sodium | 2440 mg |
Reviews
The combo of ingedients looked and smelled right. I used only 2 lbs of clams (2 people & $, but the entire box of pasta (ylds 1 lb cooked.
Next time I need to taste my parsley first & not measure or eye it – like I said, it looked right – then add it according to taste. the parsley I bought was really potent! I could also try tossing it into the boiling pasta for 30 seconds. My parsley flavor was too strong.
Finally, I will use 1 1/4 cup wine & only 1/4 cup clam juice – the juice made the dish too salty for my taste.
I got it! Thank you for this simple, tasty recipe!
This is real, this is authentic. Do not even think to add canned clams as a reviewer suggested. What is wrong with people? Do it right.
A couple of things. Forget 3 lbs of shelled little necks. You only need 4 – 6 per serving depending on your preference. After the shelled clams open, add 1/3 – 1/2 a cup of baby clams (Snow’s premium are great. Add salt and fresh black pepper to taste. Slightly undercook the pasta. Remove the shelled clams from the pan and arrange them at the perimeter of the plate. Drain the pasta and add it to the pan so it finished cooking in the sauce. Mix it thoroughly until your happy with the consistency, then swirl it onto the plate and pour the rest of the sauce over it.
This recipe was absolutely delicious. the only thing I tweeked on it was I added 1 cube of real butter. YUM YUM YUM Everyone in the house loved it