Ingredients

  • Salt and freshly ground black pepper
  • 1 pound spaghetti, linguine or other pasta
  • ½ cup extra virgin olive oil
  • 8 cloves garlic, peeled and thinly sliced
  • 36 littleneck clams, well scrubbed
  • ¾ cup dry white wine
  • 1 tablespoon hot pepper flakes
  • Finely grated zest of 2 lemons
  • Juice of 1 lemon
  • ½ cup chopped Italian parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      819 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 96 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 35 grams protein; 39 milligrams cholesterol; 799 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt. Bring to a boil over high heat, and add pasta. Boil until pasta is al dente, 7 to 8 minutes, and drain well. While pasta is cooking, prepare sauce.
  2. In a large skillet over medium-low heat, heat olive oil. Add garlic, and saute just until garlic is translucent, about 2 minutes. Add clams and wine, and cover immediately. Raise heat to medium-high. Shake pan often, and check clams after 4 minutes. If any have opened, transfer them to a bowl so they do not overcook. Simmer remaining clams until all have opened.
  3. In a large serving bowl, combine clams and broth from pan. Add pepper flakes, lemon zest, lemon juice, parsley, and salt and pepper to taste. Mix well. Add drained pasta, and toss well. Serve in soup bowls, accompanied by hot sourdough toast.

Dining and Cooking