One pot and 30 minutes is all it takes to serve a delicious meal featuring spaghetti and clams in a spicy garlic sauce. When you've got a hungry crowd to feed, this is the dish for you!
cost per recipe: $14.06
The price is determined by the national average.
tablespoons olive oil
cloves garlic, minced
teaspoon crushed red pepper
cups Swanson® Chicken Broth or Swanson® Chicken Stock
can (6.5 ounces) chopped clams, undrained
pound uncooked thin spaghetti
can (10 ounces) whole baby canned clams, undrained
littleneck clams (optional)
cup chopped fresh parsley
Heat the oil in a 4-quart saucepan over medium heat. Add the garlic and red pepper. Cook and stir for 1 minute. Add the broth and chopped clams and heat to a boil.
Add the spaghetti. Cook for 10 minutes or until the spaghetti is tender and the broth is absorbed, stirring often. Stir in the canned whole clams and the fresh clams, if desired. Cook for 2 minutes or until the fresh clams are cooked through. Sprinkle with the parsley.