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Wednesday, June 3, 2015

Spaghetti With Clam Sauce And Grape Tomatoes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • salt
  • 1 lb thick spaghetti
  • 1/4 cup extra virgin olive oil (evoo)
  • 4 large garlic cloves, grated
  • 6 anchovy fillets, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pint grape tomatoes
  • black pepper
  • 48 cockles or 48 manila clams, scrubbed
  • 2/3 cup finely chopped flat leaf parsley (2 generous handfuls)
  • 1 bunch scallion, finely chopped

Recipe

  • 1 bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente, about 7 minutes; drain.
  • 2 while the pasta is working, in a large, deep skillet, heat the evoo, 4 turns of the pan, over medium heat.
  • 3 add the garlic, anchovies and crushed red pepper and cook, stirring, until the anchovies melt, about 5 minutes.
  • 4 add the tomatoes, season with black pepper and increase the heat to medium-high. cook, stirring, until the tomatoes burst, 7 to 8 minutes.
  • 5 add the clams, cover the pan and cook until the clams open, about 3 minutes. discard any clams that do not open.
  • 6 stir the parsley and scallions into the skillet. add the pasta and cook, tossing occasionally, until al dente, about 2 minutes. season with salt.

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