Spaghetti with Clams by Pasquale Sciarappa

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often less expensive and have a similar flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach can add color and nutrition at a lower cost.

Wash the clams 3 to 4 times, then soak in cold water with salt for 10 minutes to remove sand.

Rinse the clams again with cold water after soaking.

Boil water in a pot and add salt for the spaghetti.

Cook the spaghetti for about 10 minutes until al dente.

In a 12-inch skillet, heat extra virgin olive oil over medium heat.

Chop the shallots and garlic, then add them to the skillet.

Add flake hot pepper to the skillet and stir.

Add the clams to the skillet along with 1/2 cup of chardonnay white wine and cover the skillet.

Chop fresh parsley and basil, then add them to the skillet once the clams start to open.

Grate pecorino cheese and set aside for serving.

Once the spaghetti is cooked, drain it and add it to the skillet with the clams and sauce, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens