Definitely low-brow to use canned clams, but I do love it.
- 1/2 pound thin spaghetti or linguine
- 1 can Snow's minced clams
- 1/3 cup dry white wine
- 1 T olive oil
- 2 cloves garlic, sliced
- pinch crushed chili peppers
- 2 T chopped fresh parsley
- 1/4 cup fresh grated Parmesan
Fill a large sauce pan with water. Add 1 t kosher salt and bring to a boil.
In a small skillet heat 1-2 T olive oil over medium heat. Add sliced garlic and saute until it bubbles and is fragrant. Add another teaspoon of olive oil to the pan along with the clams and white wine. Bring to a gentle boil. Simmer, uncovered for 5-10 minutes, while the pasta cooks.
When the pasta is just about cooked thru, add the parsley to the sauce. Season with salt and fresh ground pepper. Drain the pasta and pour it into a bowl. Top with sauce and fresh grated Parmesan. Enjoy.