Spaghetti with Clams

Spaghetti alle Vongole or spaghetti with clams is the perfect end-of-summer meal. This pasta dish is made by steaming fresh clams with garlic and olive oil (a little white wine wouldn't hurt either) and tossed with delicate strands of spaghetti. A few shavings of parmesan cheese and sprinkling of parsley is all you need to finish this light Italian meal.

Ingredients:

1 pound thin spaghetti, capellini, or angel hair pasta

2 tablespoons extra virgin olive oil

6 cloves garlic, peeled and minced

3 6-1/2-ounce cans minced clams

1/4 cup grated romano or parmesan cheese

freshly ground pepper to taste (optional)

Directions:

In a large pot, boil spaghetti in salted water according to package directions.

In another small pot, heat the olive oil over medium heat. Add the garlic and saute until the garlic begins to sizzle. Add the clams and juice, and simmer to heat through.

When the pasta is "al dente," drain and return to the large pot.

Add the clam sauce, grated cheese, and black pepper, and serve immediately.

Spaghetti with Clams

Ingredients:

1 pound thin spaghetti, capellini, or angel hair pasta

2 tablespoons extra virgin olive oil

6 cloves garlic, peeled and minced

3 6-1/2-ounce cans minced clams

1/4 cup grated romano or parmesan cheese

freshly ground pepper to taste (optional)

Directions:

In a large pot, boil spaghetti in salted water according to package directions.

In another small pot, heat the olive oil over medium heat. Add the garlic and saute until the garlic begins to sizzle. Add the clams and juice, and simmer to heat through.

When the pasta is "al dente," drain and return to the large pot.

Add the clam sauce, grated cheese, and black pepper, and serve immediately.

Spaghetti with Clams

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Spaghetti with Clams

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