Spaghetti with Clam Sauce

1. 1

   In a large pot of boiling salted water, cook the spaghetti until barely al dente, 7 to 8 minutes.

2. 2

   Drain well and return to the pot.

3. 3

   Cover with a kitchen towel and keep warm.

4. 4

   Meanwhile, in a large, deep skillet, combine the olive oil with the garlic and crushed red pepper and cook over moderate heat until the garlic is lightly golden, about 5 minutes.

5. 5

   Add the clams, cover and cook over high heat, stirring occasionally, until the clams open, 5 to 8 minutes.

6. 6

   As they open, transfer them to a bowl with a slotted spoon.

7. 7

   Add the wine to the skillet and cook over high heat until reduced to 2 tablespoons, about 5 minutes.

8. 8

   Add the clam juice, parsley and spaghetti and cook, tossing, until the pasta is al dente and most of the broth has been absorbed, 3 to 4 minutes.

9. 9

   Transfer the pasta to a large, deep platter, top with the clams and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.