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Ingredients
- (9-ounce) package fresh angel hair pasta
- 1 tablespoon olive oil
- 1 cup chopped tomato
- 1 tablespoon bottled minced garlic
- 1/4 teaspoon crushed red pepper
- 1/3 cup dry white wine
- 1 (8-ounce) bottle clam juice
- 2 dozen littleneck clams, scrubbed
- 1 tablespoon butter
- 4 teaspoons chopped fresh flat-leaf parsley
Details
Preparation
Step 1
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; sauté 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.
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