Last year I made Spaghetti with Red Clam Sauce, and it was a huge hit with the family. From the same magazine article that I cut out that recipe there was a recipe for Pasta with White Clam Sauce. Since we liked the first so well I decided to try the second recipe this year.
The ingredient list is similar and simple: spaghetti, olive oil, garlic, 2 cans chopped clams, white wine, red pepper flakes, parsley and butter.
Start off by cooking your pasta according to package instructions. While that is cooking heat olive oil in a pan and add the smashed garlic cloves. Cook until golden brown.
Add in the clams with their juice, wine, red pepper flakes and pepper to taste. Simmer until the liquid thickens a bit so it will coat the pasta, not just run off. I know it doesn't look too appetizing at this point but trust me that the end product will taste yummy.
Add in the parsley and butter.
Then toss in the pasta. Cook for about a minute and serve warm.
Spaghetti with White Clam Sauce
1 lb. spaghetti (I used fettuccine)
1/4 c. olive oil
2 garlic cloves, smashed
2 cans (6 1/2 oz each) chopped clams, with their juice
1/4 c. dry white wine
1/4 t. crushed red-pepper flakes
freshly ground pepper
1/4 c. chopped fresh flat-leaf parsley
1 T. cold unsalted butter
Bring a large covered pot of water to a boil. Cook pasta according to package instructions until al dente.
Meanwhile, make the sauce: Heat oil in a very large skillet over medium-low heat until hot but not smoking. Add garlic; cook, stirring, until golden, about 5 minutes. Stir in clams with their juice, wine, and red pepper flakes; season with salt and pepper (keep in mind that the clams are already quite salty). Reduce heat, and simmer until sauce is thickened slightly, about 5 minutes.
Drain pasta, reserving 1/2 cup cooking liquid. Stir pasta, parsley, and butter into sauce in skillet; season with salt and pepper. If sauce doesn't coat pasta evenly, stir in a few tablespoons reserved cooking liquid. Cover; cook 1 minute over medium-low heat. Serve immediately.