A New Spaghetti With Clams

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Steps

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Bring 4 quarts of water to a boil in a large pot for cooking pasta.

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Scrub.

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The clam shells under cold water with a stiff bristle brush.

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Heat the olive oil in a large nonstick skillet.

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Add the garlic and cook over a medium heat until fragrant but not brown , about 1 minute.

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Stir in the bacon and pepper flakes and cook for 1 minute.

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Add vermouth and bring to a boil.

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Add the clam broth , and bring to a boil.

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Stir in the potatoes and clams , tightly cover the pan , and cook until the shells open and the potatoes are tender , about 8 minutes.

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Cook the spaghetti in the boiling water until al dente , about 8 minutes.

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Drain the pasta in a colander.

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Stir it into the sauce and cook until thoroughly heated and coated with sauce , about 2 minutes.

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Stir in the parsley and serve at once.

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Ingredients

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littleneck clams, extra virgin olive oil, garlic, canadian bacon, hot pepper flakes, dry white vermouth, bottled clam broth, baking potato, spaghetti, flat leaf parsley