Spaghetti with Clams
Prep Time: 20 mins | 4 Servings
You know that Italian finger kiss. You’ll be doing that a lot with this recipe. Crafted with our delicious clams so you know we’re not kidding about the whole finger-kiss thing.
- 1 TBSP unsalted butter
- 2 TSP extra virgin olive oil
- ¼ TSP garlic salt
- 1 cup panko breadcrumbs
- 1 TSP minced parsley
- 1 (6.5oz) can of Snow’s chopped or minced clams
- 1-pound spaghetti
- 3 TBSP extra virgin olive oil, plus more for garnish
- 3 garlic cloves, thinly sliced
- Pinch of crushed red pepper
- 1/3 cup dry white wine
- 2 TBSP unsalted butter
- ¼ cup minced fresh flat-leaf parsley
In a medium skillet over medium heat, melt butter with olive oil. Add garlic salt and stir in breadcrumbs and toss to coat.
Increase heat to medium high and cook until breadcrumbs are just toasted golden brown. Remove from heat and stir in parsley.
Bring a large pot of water to a boil. Season aggressively with salt. Cook pasta al dente (I usually do about 2 minutes less than package directions). Drain, reserving 1 cup pasta water, do not rinse.
Combine oil and garlic in a large skillet over medium heat (I put oil and garlic in a room temperature skillet and then bring to heat to avoid garlic burning.) Cook 1 to 2 minutes, stirring constantly so that garlic does not burn.
Add pinch of crushed red pepper and stir in white wine and about ¼ cup pasta water. Bring to a low simmer, add clams and cover. Cook about 5 minutes
Stir in butter and pasta, tossing to coat the pasta. Let cook about 1 minute.
Stir in parsley and serve topped with toasted breadcrumbs and a drizzle of extra virgin olive oil.