Spaghetti with Clams

Spaghetti with Clams
Photo by Jan Smith

Ingredients

  • Flat-leaf parsley sprigs
  • Flat-leaf parsley sprigs
  • 1/3 cup minced fresh flat-leaf parsley
  • 1/3 cup minced fresh flat-leaf parsley
  • 2 ½ cups chopped seeded peeled tomato (about 1 1/2 pounds)
  • 2 ½ cups chopped seeded peeled tomato (about 1 1/2 pounds)
  • ¼ cup extravirgin olive oil
  • + 13 more ingredients
    • ¼ cup extravirgin olive oil
    • 48 littleneck clams (about 3 pounds)
    • 48 littleneck clams (about 3 pounds)
    • 6 quarts water
    • ½ teaspoon salt
    • 3 garlic cloves, minced
    • 1 pound uncooked spaghetti
    • 1 cup water
    • 6 quarts water
    • ½ teaspoon salt
    • 3 garlic cloves, minced
    • 1 pound uncooked spaghetti
    • 1 cup water

Bring 6 quarts water to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is al dente, stirring occasionally. Drain; place in a large bowl. Sprinkle with salt, tossing well; keep warm. While pasta cooks, bring 1 cu...

View full recipe at My Recipes

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