Spaghetti & Clams

By nurseliz

easy one pot

Ingredients

• INGREDIENTS:
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 8 cups Swanson® Chicken Broth or Swanson® Chicken Stock
• 1 can (6.5 ounces) chopped clams, undrained
• 1 package (1 pound) uncooked thin spaghetti
• 1 can (10 ounces) whole baby clams, undrained
• 16 littleneck clams, undrained
• 1/3 cup chopped fresh parsley

Preparation

Step 1

1. Heat the oil in a 4-quart saucepan over medium heat. Add the garlic and red pepper. Cook and stir for 1 minute. Add the broth and chopped clams and heat to a boil.

2. Add the spaghetti. Cook for 10 minutes or until the spaghetti is tender and the broth is absorbed, stirring often. Stir in the canned and fresh clams, if desired. Cook for 2 minutes or until the fresh clams are cooked through. Sprinkle with the parsley.

Ingredient Note: Before cooking, discard any fresh clams that remain open when tapped. After cooking, discard any clams that remain closed.