Toasted Spaghetti With Clams

1. 1

   In a large deep skillet, heat the olive oil until shimmering.

2. 2

   Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes.

3. 3

   Add the garlic and a large pinch of crushed red pepper flakes and cook until fragrant, about 1 minute.

4. 4

   Add the clam broth and water and bring to a boil.

5. 5

   Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes.

6. 6

   Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes.

7. 7

   Add a few tablespoons of water if the pasta is too dry.

8. 8

   Stir in the parsley and serve.

9. 9

   Serve with Pecorino-Romano, for serving (optional).

No nutritional information available.

No additional tips available.