Spaghetti with White Clam Sauce

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

Step 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

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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 472Calories from Fat 12

% Daily Value *
Total Fat 6.2g10%

Saturated Fat 0.8g4%
Cholesterol 49mg17%
Sodium 223mg10%
Total Carbohydrate 71g24%

Dietary Fiber 2.6g11%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spaghetti with White Clam Sauce