Spaghetti with Clam Sauce - Prep. Time 45 Minutes
Available again starting Wednesday, March 20thINGREDIENTS:
3 lbs. Willapa Vongole, 1/3 cup Water, 6 finely chopped ripe Plum Tomatoes, 2 tablespoons olive oil, 5 finely chopped cloves Garlic, 2 tablespoons finely chopped fresh Flat Basil (you can use 1 teaspoon of dried Basil instead but it´s not as good), 1 tablespoon finely chopped fresh Flat Parsley for garnish, Salt and freshly ground Black Pepper, 1 lb Italian Spaghetti
In large pot start heating 6 quarts Water with Salt and 1/2 teaspoon Olive Oil (to cook the Spaghetti later). Heat to boil 1/3 cup Water and add Vongole. Cook for about 4 minutes until Vongole open. Cook as little as possible to keep tender not rubbery. Remove Vongole. Reserve liquid. Add Spaghetti to water in rolling boil. In large pan heat Olive Oil at medium heat. Add Garlic, sautee only to golden. Add Tomatoes, Basil, Salt and Black Pepper to taste. Stir. Cook 8 minutes until Tomatoes begin to soften. Add Vongole and reserved liquid. High heat to boil. Turn off heat. Drain Spaghetti. Place Spaghetti in warm bowl. Pour Vongole and sauce over Spaghetti. Sprinkle with Flat Parsley. Toss. Serve immediately.
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