A New Spaghetti with Clams |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
36 littleneck clams (the smaller the better) |
1 tablespoon extra virgin olive oil |
3 cloves garlic |
1 ounce canadian bacon or 1 ounce smoked ham, thinly sliced |
1/4 teaspoon hot pepper flakes |
1/2 cup dry white vermouth or 1/2 cup dry white wine |
1 cup bottled clam broth or 1 cup fish stock |
1 baking potato, peeled and cut into 1/4 inch dice (about 1/2 pound) |
8 ounces spaghetti (spaghettini and linguini can be used) |
1/2 flat leaf parsley, chopped |
Directions:
1. Bring 4 quarts of water to a boil in a large pot for cooking pasta.
2. Scrub
3. the clam shells under cold water with a stiff bristle brush.
4. 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.
5. Add the clam broth, and bring to a boil.
6. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
7. Cook the spaghetti in the boiling water until al dente, about 8 minutes.
8. Drain the pasta in a colander.
9. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.
10. Stir in the parsley and serve at once.
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