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Ingredientes
- 1 Tbsp. salt plus more
- 1 lb dry spaghetti or possibly linguine
- 1/4 c. extra-virgin extra virgin olive oil
- 2 x garlic cloves smashed, peeled
- 2 can minced clams - (6 ounce ea) with their juice
- 1/4 c. dry white wine
- 1 c. canned Italian plum tomatoes milled or possibly crushed
- 1/4 tsp warm red pepper flakes
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. freshly-minced flat-leaf parsley
- 1 Tbsp. cool unsalted butter
Direcciones
- In a large covered pot, heat a gallon of water and a Tbsp. of salt to a boil. When the water boils, add in the pasta, stir well, and cover till it returns to a boil. Uncover, and boil till just tender to the bite all the way through.
- Meanwhile, make the sauce: In a skillet (with a lid) large sufficient to hold the pasta later on, heat oil over medium-low heat. Add in garlic, and slowly cook, stirring, till golden brown, about 5 min. Add in clams with their juice, wine, tomatoes, red pepper flakes, and salt and pepper to taste, keeping in mind which the clams are quite salty. Stir, reduce the heat, and simmer till slightly thickened, about 5 min.
- Reserving 1/2 c. cooking water, drain pasta in a colander. Add in the liquid removed pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few Tbsp. of pasta cooking water if needed to coat the pasta proportionately. Cover, and cook 1 minute. Serve immediately.
- This recipe yields 6 appetizer or possibly 4 for main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 159 | 27% |
| Total Fat 18.14g | 23% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 465mg | 19% |
| Potassium 591mg | 17% |
| Total Carbs 85.73g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.17g | 2% |
| Protein 15.76g | 25% |
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