Spaghetti with White Clam Sauce
- 12 ounces dried spaghetti
- 3 Tbsp pressed or minced garlic
- 1 Tbsp olive oil
- 1/2 cup dry white wine
- 1 bottle (8 oz.) clam juice
- 2 cans (10 oz. ea.) baby clams, drained (reserve liquid)
- 1/2 cup chopped parsley
- 1/2 tsp hot chili flakes
Preparation time 15mins
Cooking time 25mins
In a 5-6 qt. pan over high heat, bring about 4 qt water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.
Meanwhile, in a 10-12 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.
Drain spaghetti, and add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four bowls.