This light pasta dish features a classic sauce of white wine and garlic with toasted bread crumbs.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 lbs littleneck clams||1 lb spaghetti|
|6 tbsp extra virgin olive oil, plus more for serving||pinch crushed hot red pepper flakes|
|2 garlic cloves, thinly sliced||1/2 cup dry white wine|
|1 cup fresh bread crumbs||1/4 cup chopped parsley|
|salt and freshly ground black pepper|
Soak the clams in cold salted water for 1 hour. Drain, then scrub well, discarding any clams that do not stay closed when tapped.
Bring a large pot of salted water to a boil over high heat. Meanwhile, heat 3 tbsp oil and 1 garlic clove in a large frying pan over medium heat. Add the bread crumbs and cook, stirring often, about 4 minutes until pale gold. Season with salt and pepper and transfer to a bowl.
Cook the spaghetti in the boiling water according to package instructions until al dente.
While the spaghetti cooks, heat remaining olive oil in a large saucepan with the remaining garlic and the hot pepper flakes over medium heat. Cook until the garlic turns golden. Add the clams and the wine. Cover and cook for about 5 minutes, shaking the pan often, until all the clams have opened. Remove the lid, increase the heat to high, and boil for 2 minutes. Stir in the parsley and season with salt and pepper.
Drain the spaghetti and toss with clams to combine. Transfer to individual bowls and sprinkle each with toasted bread crumbs. Serve hot, with more olive oil passed at the table.
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