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Spooky Spaghetti with Clams
lb fresh clams in shells
tablespoons white vinegar
oz uncooked spaghetti
tablespoons olive oil
cloves garlic, finely chopped
teaspoon crushed red pepper flakes
cup dry white wine or nonalcoholic white wine
plum (Roma) tomatoes, seeded, chopped (1 1/2 cups)
tablespoons chopped fresh Italian (flat-leaf) parsley
French bread, if desired
Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.
Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.
Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.
For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
3 Starch; 1 Vegetable; 1 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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