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Katie Lee Biegel's Spaghetti With Clams Is a Simple Dish to Make for Pasta Night
For a simple pasta dish, try Katie Lee Biegel's Spaghetti with Clams recipe from her newest cookbook It's Not Complicated.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Erin Cavoto📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●pan
📝 Preparation Steps
1
Make the breadcrumbs: In a medium skillet over medium heat, melt the butter with the oil. Add the garlic salt. Stir in the breadcrumbs and toss to coat. Increase the heat to medium-high and cook until the breadcrumbs are just toasted golden brown. Remove from the heat and stir in the parsley.
tsp. garlic salt1/4garlic, thinly sliced3 cloves
2
Make the pasta: Bring a large pot of water to a boil. Season aggressively with salt. Cook the pasta until al dente (Katie usually does about ⏱️ 2 minutes less than the package directions). Drain, reserving 1 cup of the pasta water; do not rinse. Combine the oil and garlic in a large skillet, then place the skillet over medium heat. (Katie puts oil and garlic in a room-temperature skillet and then bring to heat to keep the garlic from burning.)
tsp. garlic salt1/4garlic, thinly sliced3 cloves
3
Cook for 1 to ⏱️ 2 minutes, stirring constantly so that the garlic does not burn. Add the crushed red pepper. Stir in the wine and about 1/4 cup of the pasta water. Bring to a low simmer. Add the clams and cover the pan. Cook until all of the clams open, about ⏱️ 5 minutes (any clams that do not open are not good; throw them out). Stir in the butter and pasta, tossing to coat the pasta. Cook for about ⏱️ 1 minute. Stir in the parsley. Serve topped with the toasted breadcrumbs and a drizzle of oil.
tsp. garlic salt1/4garlic, thinly sliced3 cloves
Nutrition Facts
calories
793 Calories
fat Content
25 g
fiber Content
4 g
sugar Content
4 g
sodium Content
818 mg
protein Content
36 g
trans Fat Content
0 g
cholesterol Content
62 mg
carbohydrate Content
97 g
saturated Fat Content
8 g
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