Rating: 4 stars
40 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 0
  • 40 Ratings
Charlyne Mattox

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Credit: Con Poulos

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

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  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and chili and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook for 1 minute.

  • Add the clams, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, covered, until the clams open, 6 to 8 minutes. (Discard any clams that remain closed.)

  • Add the clam mixture, ½ cup of the reserved cooking water, and ¼ teaspoon salt to the pasta and cook over medium heat, tossing gently, until the sauce is heated through, 1 to 2 minutes (add more cooking water as needed to loosen the sauce).

  • Serve sprinkled with the parsley.

Nutrition Facts

551 calories; fat 20g; saturated fat 3g; cholesterol 33mg; sodium 409mg; protein 19g; carbohydrates 69g; sugars 5g; fiber 3g; iron 6mg; calcium 64mg.
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