Spaghetti with White Clam Sauce

Spaghetti with White Clam Sauce
Photo by James Carrier


  • ½ teaspoon hot chili flakes
  • 12 ounces dried spaghetti
  • 3 tablespoons pressed or minced garlic
  • ½ cup dry white wine
  • 2 cans (10 oz. each) baby clams, drained (reserve liquid)
  • 1 tablespoon olive oil
  • Salt
  • + 2 more ingredients
    • 1 bottle (8 oz.) clam juice
    • ½ cup chopped parsley

1. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes. 2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not b...

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