Clams and Spaghetti is one of the easiest and most delicious restaurant style meals you’ll ever prepare in your home.
Course: Entree
Cuisine: Italian
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 3
Calories: 677 kcal
INGREDIENTS
- 1 lb of good quality Linguine (De Cecco Del Verde, or Barilla)
- 1 bag Farm Raised Little Neck Clams (bag of 50 or at least 15 clams per person)
- 2 cloves of Garlic sliced
- 1 Tablespoons Fresh Parsley chopped
- 1 Tablespoon Fresh Basil chopped
- Pinch of Crushed Red Pepper
- Pinch of Black Pepper
- Sprinkle of grated Romano Cheese
- 2-3 Tablespoons Extra Virgin Olive Oil
INSTRUCTIONS
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place large stock pot on stove to cook pasta per directions on the box
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Finely chop parsley and basil
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Chop garlic
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Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them!
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As soon as the pasta water is ready add the pasta and set your timer per instructions.
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Place a large saute pan on the stove and add the olive oil and garlic.
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Briefly saute the garlic then add the clams, basil and crushed red pepper to the pan and cover with a lid allowing the clams to steam open.
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If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving.
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Drain pasta, place in bowl and divide clams and sauce between them
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sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese.