15 minutes 
20 minutes 
Serves 4Spaghettini with Clam Sauce
Make weeknight dinners feel special by preparing this classic pasta dish, often served in restaurants, but easy to make at home with our Artisan spaghettini.
Ingredients
- 1 pkg Italpasta Artisan Spaghettini
- 2 tbsp extra virgin olive oil
- 2 lb littleneck clams
- 2 tbsp butter
- 4 clove garlic, thinly sliced
- 1/4 cup hot pepper flakes
- 1/2 cup white wine
- 1 cup clam juice
Instructions
- Rinse clams in a bowl of cold water. Remove clams from water, discarding water.
- Heat oil and butter in large skillet set over medium-high heat; cook garlic and hot pepper flakes for about 3 minutes. Stir in wine; simmer until reduced to half.
- Add clams; cover and cook, shaking pan occasionally, for 6 to 10 minutes or until shells open, discarding any unopened clams. Pour clam juice into reserved pan and bring to simmer.
- Cook spaghettini according to package directions; drain well and add to pan; toss until heated through. Transfer to shallow serving platter. Serve immediately.
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Tips
Substitute 2 cans (142 g each) whole baby clams for fresh clams if desired.
Add a touch of colour by stirring in 2 finely chopped plum tomatoes along with the white wine.
Nutritional Analysis
Calories: 530kcalCarbohydrates: 73gProtein: 22gFat: 15gCholesterol: 40mgSodium: 630mgFiber: 4gSugar: 3g