Spaghetti with White Clam Sauce
James Carrier
Yields Makes 4 servings
Skip the marinara and give your spaghetti a facelift with this savory clam sauce.

How to Make It

Step 1
1

In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.

Step 2
2

Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.

Step 3
3

Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.

Ingredients

 12 ounces dried spaghetti
 3 tablespoons pressed or minced garlic
 1 tablespoon olive oil
 1/2 cup dry white wine
 1 bottle (8 oz.) clam juice
 2 cans (10 oz. each) baby clams, drained (reserve liquid)
 1/2 cup chopped parsley
 1/2 teaspoon hot chili flakes
  Salt

Directions

Step 1
1

In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.

Step 2
2

Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.

Step 3
3

Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.

Spaghetti with White Clam Sauce