Spaghetti with Clams (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound spaghetti |
1/2 cup extra-virgin olive oil |
1/4 cup thinly sliced garlic |
11/4 teaspoons crushed red pepper |
1/2 teaspoon salt |
1/2 cup dry white wine |
2 pounds small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded |
1/2 cup chopped fresh parsley leaves |
lemon wedges, accompaniment |
Directions:
1. In a large pot of salted water, cook the spaghetti until al dente. Drain and return to the pot, and cover to keep warm.
2. In a large saute pan or pot, heat the oil over medium heat. Add the garlic, red pepper, and salt and cook, stirring, until fragrant and golden, 3 to 4 minutes, being careful not to let the garlic burn. Add the wine and clams, cover, and cook, shaking occasionally, until the clams open, about 4 minutes. Remove from the heat and discard any clams that do not open.
3. Add the cooked pasta and parsley and toss well to combine and warm the pasta. Divide among 4 or 6 pasta bowls or large plates. Garnish with lemon wedges and serve.
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