Ingredients with Measurements:
- 1 pound spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 2 cans (10 ounces each) chopped clams, drained, juice reserved
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente.
2. While spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add white wine and clam juice to the skillet and bring to a simmer. Cook for 5-7 minutes until the liquid has reduced by half.
4. Add chopped clams to the skillet and cook for 2-3 minutes until heated through.
5. Drain spaghetti and add it to the skillet with the clam sauce. Toss to coat the pasta with the sauce.
6. Stir in chopped parsley and season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 8g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 600mg
Carbohydrates: 75g
Fiber: 3g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- You can use any type of pasta instead of spaghetti.
- If you don't have white wine, you can use chicken or vegetable broth instead.
- You can use canned whole clams instead of chopped clams.
Variations:
- Add chopped tomatoes or sun-dried tomatoes to the sauce for extra flavor.
- Add cooked shrimp or scallops to the sauce for a seafood medley.
- Use fresh clams instead of canned clams for a more authentic flavor.
Tips and tricks:
- Be sure to reserve the clam juice from the cans to use in the sauce.
- Don't overcook the clams or they will become tough and rubbery.
- If the sauce is too thick, add a little bit of pasta water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl and garnish with additional chopped parsley.
Garnishes:
Chopped parsley, grated Parmesan cheese, lemon wedges
Pairings:
Garlic bread, Caesar salad, white wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, green beans
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes to reduce it further. If it's too thick, add a little bit of pasta water to thin it out.
Food safety advice:
Be sure to cook the clams until they are heated through to avoid any risk of foodborne illness.
Food history:
Spaghetti with clam sauce is a classic Italian dish that originated in Naples. It became popular in the United States in the early 20th century and is now a staple in Italian-American cuisine.
Flavor profiles:
Savory, briny, garlicky, spicy
Serving suggestions:
Serve with a glass of white wine and a side salad for a complete meal.
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Region: Italian