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Ingredients
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8 cups water
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1 tablespoon salt
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2 tablespoons extra-virgin olive oil
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1 red Thai chile pepper, seeded and chopped
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1 clove garlic, crushed
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2 pounds verace clams in shell, scrubbed
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¾ cup white wine
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12 ounces spaghetti
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1 teaspoon lemon zest
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½ cup chopped flat-leaf (Italian) parsley
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1 teaspoon coarsely ground black pepper
Directions
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Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
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Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
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Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
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Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
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Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.
Cook's Notes:
The skillet used must be large enough to hold all the spaghetti even when being stirred.
The idea is like a risotto where there is just enough water to cook but not drown out the flavor by allowing the starch in the pasta to create a thick sauce. Simply add ladles of water when necessary to keep the spaghetti cooking while creating a concentrated flavored sauce. You may not need all the water.
Nutrition Facts (per serving)
422 | Calories |
8g | Fat |
65g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 422 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 6% |
Cholesterol 3mg | 1% |
Sodium 1775mg | 77% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 12g | 25% |
Vitamin C 15mg | 16% |
Calcium 56mg | 4% |
Iron 5mg | 26% |
Potassium 306mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.