Toasted Spaghetti with Clams

By ngaldi

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3/4 pound spaghetti, broken into 2-inch lengths
• 2 garlic cloves, minced
• Crushed red pepper
• 3 cups bottled clam broth
• 1 cup water
• 3 dozen littleneck clams, rinsed
• 1/4 cup minced flat-leaf parsley

Details

Servings 4
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 1

In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley and serve.