Simple Seafood Spaghetti with Clams | Cookim Mama

Cookim Mama

Name: Simple Seafood Spaghetti with Clams
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Dynasty Japanese Style Bread Crumbs, Rice Panko; Bumble Bee Baby Clams, Whole, Shucked; Goya Dry White Cooking Wine; Talatta Anchovy Fillets, in Pure Olive Oil; DeLallo Fresh Garlic With Spices; Asturi Bruschettini, Classico Virgin Olive Oil; Signature Farms Lemon Juice; Ronzoni Spaghetti, 16 oz, Classic Pasta, Non-GMO, Great Taste; fresh parsley leaves; Calabrian Chili

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Simple Seafood Spaghetti with Clams

Serves 420 mins prep20 mins cook

A simple, quick, fresh seafood spaghetti.

0 servings

What you need

tsp salt

pepper

Dynasty Japanese Style Bread Crumbs, Rice Panko

cup panko breadcrumbs

lb clams

cup dry white wine

anchovy fillets

head fresh garlic

Asturi Bruschettini, Classico Virgin Olive Oil

fl oz extra-virgin olive oil

lemon juice

Ronzoni Spaghetti, 16 oz, Classic Pasta, Non-GMO, Great Taste

oz spaghetti

bunch fresh parsley leaves

tbsp Calabrian Chili

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Instructions

1. Heat some EVOO in a large pan and toast your panko until golden brown. Remove and set aside. Wipe out any excess panko.
2. Over medium-high heat, add some EVOO to the pan, along with the garlic, anchovy, and calabrian chili peppers. Cook until the garlic starts to brown and the anchovies break down.
3. Add the wine and clams, and let it all simmer for about 10 minutes or until all the clams have opened. Check for seasoning and adjust as necessary.
4. Once the clams are cooked, remove them from the pan. Add the lemon zest and juice to the sauce, along with the pasta. The pasta will soak up all the juices. Add some pasta water if needed. Add the clams back, along with the parsley. Serve with the toasted breadcrumbs!

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