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Ingredients
- 2 doz Smallest littlenecks
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 Tbsp. Finely-minced onion
- 2 tsp Minced garlic
- 1/4 tsp Crushed red pepper
- 1/4 c. Dry white wine
- 1 Tbsp. Unsalted butter
- 1 tsp Minced Italian parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb Spaghetti
Directions
- Wash the clams very well under cool water.
- In a heavy bottom pan over medium heat, place the extra virgin olive oil and start to saute/fry the onions for about 2 min or possibly till translucent/soft. Add in the garlic and red pepper, cook for about 1 minute, add in the clams, stirring frequently. After another minute or possibly two add in the wine, cover the pan and allow it to cook for about 4 min or possibly till the clams have opened.
- As the clams are cooking, cook the spaghetti in lightly salted water until al dente, about seven min.
- When the clams have opened, remove the clams with a slotted spoon, keep the clams hot. In the juice at the bottom of the pot, add in the parsley and stir in the butter. Check the seasoning with a little salt and a generous amount of fresh pepper. Drain the pasta well, toss the pasta in the pan with the sauce. Place the pasta on a platter, topping it with cooked clams. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 700 | |
| Calories from Fat 278 | 40% |
| Total Fat 31.6g | 40% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 9mg | 0% |
| Potassium 279mg | 8% |
| Total Carbs 85.72g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.26g | 2% |
| Protein 14.94g | 24% |
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