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Paccheri and Clams Recipe

   
 

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     Paccheri and Clams

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced, divided
Pinch of crushed red flakes
1 1/2 pounds littleneck clams or steamers (about 24), scrubbed
1/2 cup white wine
Kosher salt
12 ounces tube pasta, preferably paccheri
3 tablespoons chopped flat-leaf parsley
 

Instructions
Heat 2 Tbsp. oil in a large saucepan over medium-high heat. Add half the garlic and cook, stirring occasionally, until pale golden, 12 minutes. Add pepper flakes and cook for 10 seconds. Add clams and white wine; cover and boil just until clams open, about 6 minutes. Drain, reserving clam broth; set broth and clams aside. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until almost al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add remaining garlic; cook, stirring often, until pale golden, about 2 minutes. Add reserved clam broth and pasta liquid. Bring to a boil; boil until sauce is emulsified, about 1 minute. Add pasta and cook, stirring often, until sauce begins to cling to the pasta but is still loose, about 3 minutes. Stir in parsley, then gently stir in clams. Divide among bowls.
nutritional information One serving contains- Calories (kcal) 650 Fat (g) 24 Saturated Fat (g) 3.5 Cholesterol (mg) 60 Carbohydrates (g) 70 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 34 Sodium (mg) 220


Originally Submitted
3/31/2013





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