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Max’s Pasta of the Week

(Max Walker’22/Staff)
This recipe is one that is sure to impress.  The salt water from the clams along with the added spices makes this a balanced dish. The parsley mainly adds color, but you can always add more. This meal is sure to come through when you are craving a Italian treat.
1 pound spaghetti or any pasta 
Salt to taste 
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 dozen littleneck clams
1/4 cup water
1/4 cup finely chopped parsley 
Freshly ground black pepper
In a large pot of boiling water, cook the pasta until just soft and then drain t
In a deep skillet, heat olive oil with minced garlic and crushed red pepper. Cook at medium high while stirring occasionally until garlic is lightly browned. Now put clams in the mixture and cover. Cook until clams open. Discard any clams that don’t open.
Add the pasta and chopped parsley to the clams in the skillet. Season with pepper. Mix briefly while cooking at medium high until pasta absorbs some of the juices. Then serve right away!

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