Spicy Whole Wheat Spaghetti and Drunken Clams

It’s been forever since I’ve blogged, so I thought my return recipe should be awesome. I tweaked this simple recipe from May’s Real Simple for our 80’s night celebration. You might wonder what 80’s night is and why we’re celebrating it. Well, we are counting down the days till WM’s graduation and celebrating on the 10’s nights. To give you an idea of how long ago this was, tonight is 66. I am such a slacker.

Enjoy this delicious, fancy, and EASY recipe!

Spicy Whole Wheat Spaghetti and Drunken Clams


Ingredients:
12 oz Whole wheat spaghetti
1/4 c Olive oil
3 tbsp Minced garlic
1 Chili pepper, thinly sliced
3/4 c. Dry white wine
20 Littleneck clams, scrubbed
Salt and Pepper
1/4 c. Chopped flat leaf parsley

Method:
Cook the pasta according to package directions. Reserve 1 cup of the cooking water and put pasta back in the pot.

While the pasta is cooking, heat the oil in a large pot or skillet over medium high heat. Add garlic and chili and cook, constantly stirring until mixture is fragrant. Add wine and cook for 1 minute. Add the clams, 1/2 tsp salt, and 1/4 tsp black pepper and cook, covered until the clams open. This should take 6-8 minutes. Discard any clams that remain closed.

Mix the pasta and clam mixture, 1/2 cup of the reserved cooking water, and 1/4 tsp salt to the pasta and cook over medium heat, tossing gently, until the sauce is heated through. This should take 1-2 minutes. If the mixture seems dry, add more cooking water.

Serve sprinkled with parsley.

*******Some notes on clams*******
When picking your clams at the store, make sure all your clams are tightly closed. This means they are alive. That sounds terrible, but you need the clams alive when you go get them. If they are already open, they are bad and they will make you sick.


When you cook your clams they need to open. If they don’t open it means the clam was bad/dead inside its shell without opening. 

Our celebration dinner -we had a wonderful bottle of Verdi with it

Delicious, Spicy Drunken Clams
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