Spaghetti Alle VongoleSubmitted by: JWOURMS
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 small hot pepper, minced
1/4 tsp (1 mL) salt
2 tinned cherry_tomatoes,
2 cups clam meat
1 cup (250 mL) white wine
6 oz (175 g) spaghetti
1/4 cup (50 mL) finely chopped fresh italian parsley
In Dutch oven or large skillet, heat oil over medium heat; fry garlic, hot pepper, salt and tomatoes for 1 minute. Add clams; cook, shaking pan, for 1 minute. Add wine and bring to boil; cover and steam until clams open, about 5 minutes. Discard any that do not open.
Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, about 8 minutes. Reserving 1/2 cup (125 mL) of the liquid, drain and add to clam mixture. Add parsley; cook over medium heat, stirring, until pasta is coated, about 2 minutes. Add some of the reserved cooking liquid, if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user JWOURMS.