Spaghetti with Clams

Ingredients:

36	littleneck clams (the smaller the better)
1  tbsp	extra virgin olive oil
1	garlic clove
1  oz	thinly sliced Canadian bacon or smoked ham
1/4  tsp	hot pepper flakes
1/2  c	dry white vermouth or dry white wine
1  c	bottled clam broth or fish stock
8  oz	spaghetti, spaghettini, or linguini
1/2	chopped flat-leaf parsley

Directions:

Bring 4 quarts of water to a boil in a large pot for cooking pasta. Scrub the clam shells under cold water with a stiff bristle brush.

Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil. Add the clam broth, and bring to a boil. Stir in the clams, tightly cover the pan, and cook until the shells open and are tender, about 8 minutes.

Cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain the pasta in a colander. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes. Stir in the parsley and serve at once.

Course: Main Dish   |    Number of Servings:    |    Author: recipecottage.com