SPAHETTINI ALLE VONGOLE IN PADELLA
From: Denise Catalfamo, Pittsburgh, PA
Primary category: Entrees
Primary category: Entrees
watch videoFrom the cookbook: One Skillet Cooking 
Ingredients:
2 cloves garlic, crushed, then minced
3 tablespoons extra virgin olive oil
5 anchovies, chopped (optional)
1 teaspoon hot pepper flakes (optional)
1 (10 ounce) can whole baby clams, drained, reserving juice
1 cup white wine
1- 1 1/2 quarts of chicken broth
1 pound spaghettini
chopped parlsey, to garnish
Directions:
Add the first four ingredients (garlic through pepper flakes) to a large skillet over a medium
flame. The anchovies will dissolve. Add the juice from the clams and the wine. Bring to a
bubble. Add the chicken broth and bring to a boil. Add the spaghettini, forcing them into the
liquid to cover them. Once they soften, stir, making sure they don't stick. This takes about
15-20 minutes for the pasta to absorb the broth and become al dente. When 1/2 of the liquid is
absorbed, add the baby clams. You may need to add additional broth towards the end. The end
result will be creamy (from the starch in the pasta). Add the parsley and serve immediately.
ingredients(s): spaghettini, Anchovies, chicken broth, clam, garlic, red pepper flakes, white wine,
