Spaghetti with Clams
A southern Italian classic, this is simplicity at its best! Spaghetti with Clams is best enjoyed with Mission Hill Reserve Chardonnay or 33 Acres of Sunshine Blanche.Ingredients
Serves 2
½ lb (225 g) spaghetti
3 tbsp (45 ml) extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lb (450 g) clams, washed (discard any that remain open while washing)
1 cup (250 ml) cherry tomatoes, halved
salt and freshly ground black pepper, to taste
1 small handful chopped fresh parsley
Instructions
- Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and bring water back to a boil. Cook for 6 to 7 minutes, until pasta is just al dente. Drain spaghetti and reserve ¼ cup (60 ml) pasta water.
- Meanwhile, heat a large deep skillet over medium heat. Add olive oil and garlic and cook for 30 seconds, until garlic is fragrant but not browned.
- Add clams and reserved ¼ cup (60 ml) pasta water and cover with a lid. Cook for 4 to 5 minutes, until clams start to open.
- Add spaghetti and tomatoes to clams and season with salt and pepper. Cook for 1 to 2 minutes, until pasta is al dente and all clams have opened. Discard any clams that do not open. Add parsley and toss to combine.