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Barilla® Spaghetti with Clams

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Barilla® Spaghetti with Clams
1 hours


Main course


Ingredients for 8 people

1 BOX Barilla® Spaghetti
50 Fresh Littleneck Clams
2 CLOVES Garlic Chopped Divided
1/2 TEASPOON Red Chili Pepper Flakes
6 TABLESPOONS Extra Virgin Olive Oil Divided
1/2 CUP Dry White Wine
1/2 CUP Fresh Italian Parsley Chopped
28 OUNCES Crushed Tomatoes Canned

Preparation 1 hours preparation + 30 minutes cooking
1. SOAK the clams in water and sea salt for one hour; rinse well with fresh water (omit this step if using canned clams)

2. BRING a large pot of water to a boil

3. HEAT half the olive oil in a skillet over medium heat, sauté red pepper flakes and half the chopped garlic until golden, 1-2 minutes

4. ADD clams and wine to skillet, cover with lid, cook over medium heat for about 10 minutes or until clams are completely open

5. Discard any unopened clams

6. Meanwhile, COOK Spaghetti according to package directions, reserving 1-2 ladles (standard ladle is 4oz or 1/2 cup) of cooking water

7. REMOVE the meat from approximately half of the clams; discard empty shells and return meat to skillet

8. In a separate skillet SAUTÉ remaining garlic in olive oil over medium heat for 2 minutes

9. ADD tomatoes, season with salt and pepper, simmer for 5 minutes

10. ADD clams and wine to tomato sauce

11. DRAIN Spaghetti, toss with the sauce until well combined; add 1-2 ladles of cooking water to obtain desired consistency

12. SPRINKLE with chopped parsley before serving