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1 lb refrigerated extruded spaghetti, or 12 ounces boxed dried spaghetti
8 Tbsp olive oil
4 scallions, trimmed and top quarter removed, sliced crosswise
4 clove garlic, smashed
50 small clams, scrubbed
¼ cup dry white wine
¼ tsp red pepper flakes
¼ cup water
½ cup chopped fresh flat-leaf parsley
salt and freshly ground black pepper


Preheat the oven to 425ºF. Bring a large pot of salted water to a boil. Drop in the pasta, quickly return to a boil, and cook until slightly underdone and chewy, 1 to 6 minutes, depending on how long it has been refrigerated (or 7 to 8 minutes for the boxed stuff). Drain the pasta, reserving the pasta water.

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article courtesy of KitchenDaily.com

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