SPAGHETTI WITH CLAMS

Spaghetti with Clams image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 10

Previous Next

2 1/2 lb fresh clams in shells
2 tablespoons white vinegar
8 oz uncooked spaghetti
3 tablespoons olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup dry white wine or nonalcoholic white wine
5 plum (Roma) tomatoes, seeded, chopped (1 1/2 cups)
3 tablespoons chopped fresh Italian (flat-leaf) parsley
French bread, if desired

Steps:

Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.
Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don't open.
Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.

Nutrition Facts : Calories 396, Carbohydrate 50 g, Fat 2, Fiber 3 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 57 mg