Spaghetti alla Fra Diavolo con Vongole
From lacrenshaw 15 years ago
- 20 minutes to make
- Serves 6
From stickygooeycreamychewy, I pass this to you, my friends. Clams never pass my lips. Please enjoy.
Ingredients
- 1 pound dry spaghetti, your choice shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 3 cloves garlic, thinly sliced shopping list
- 1 cup white wine shopping list
- 1 bottle clam juice shopping list
- 15 ounces diced tomatoes shopping list
- 4 can clams, drained (broth reserved!) and chopped shopping list
- salt to taste shopping list
- crushed red pepper flakes to taste shopping list
How to make it
- Bring a large filled with salted water to a boil for the pasta.
- Cook pasta according to package directions and drain.
- Meanwhile, heat a large skillet on medium heat.
- Add olive oil.
- Saute garlic in oil until golden.
- Add wine, bottled clam juice and 1 cup of reserved clam broth.
- Bring to a boil.
- Reduce heat and simmer until reduced by half, about 8 to 10 minutes.
- Add tomatoes and continue to simmer for 5 to 7 minutes.
- Add salt and red pepper flakes to taste.
- About a minute before pasta is finished cooking, add the chopped clams to the sauce and stir.
- Add drained pasta to sauce, toss and serve.
The Rating
Reviewed by 4 people-
I love this dish....but I'm with you, I don't eat the clams themselves.
conner909
in Whereabouts loved it
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I dont like clams either but i know who does lol ill send it to them hahaha
i can sub the clams lol
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I love clams and I love this fantastic recipe.
bluewaterandsand
in GAFFNEY loved it
Reviews & Comments 5
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