Spaghetti with Clams

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette Susan Nicholson

Serves 4 people

Categories: pasta

Ingredients

  • 12 oz. whole-wheat spaghetti
  • 1 Tbsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 4 Tbsp. finely chopped Italian parsley, divided use
  • 1/4 cup white wine
  • 2 (10 oz.) cans baby clams, drained, liquid reserved
  • Ground black pepper
  • 2 tsp. freshly grated lemon zest
  • 3 Tbsp. dry bread crumbs, divided use

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and 2 Tbsp. parsley; cook 1 to 2 minutes, stirring, until the garlic is light golden. Add wine and 1 cup reserved clam liquid. Bring to boil. Cook 4 minutes.
  3. Add clams and remove from heat. Season with pepper. Drain pasta. Add to pan with clams and sauce. Add zest, 2 Tbsp. bread crumbs and remaining parsley; place over medium-high heat and toss well. Serve immediately, sprinkled with remaining bread crumbs.

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