Spaghettini with Clam Sauce
Make weeknight dinners feel special by preparing this traditional pasta dish, often served in restaurants, that’s easy to make at home.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
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.
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.
Calories: 530kcal | Carbohydrates: 73g | Protein: 22g | Fat: 15g | Cholesterol: 40mg | Sodium: 630mg | Fiber: 4g | Sugar: 3g