Bring your love affair with Food Explorer's Frozen White Clam to the next level through our recipe of the week, the White Clam Spaghetti.
This recipe is known to perfectly infuse the freshness of the clams with a hint of olive oil, thus creating a sauce that is savoury yet not overpowering. A little wine helps in enhancing the flavours from the ingredients too.
Now it is time to whip up your very own Spaghetti alle Vongole with just a few simple steps!
THE INGREDIENTS
Spaghetti
Extra Virgin Olive Oil
Garlic
Red Pepper Flakes
Vermouth/White Wine
Fresh Parsley
Salt
Food Explorer's White Clam
Food Explorer's White Clam
Let's Cook!
This week's recipe is from Food&Wine.
In a large pot of boiling salted water, cook the spaghetti until it is firm, then drain the pasta well.
Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, occasionally stirring, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through 5 to 8 minutes. Discard any clams that don't open.
Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs some of the juices, about 1 minute. Transfer the spaghetti and clams to shallow bowls and serve right away.
And there you have it, a simple yet hearty meal to warm the cockles of all hearts!
Happy Exploring!