Spaghetti in Parchment with Clams and Scallions
- 1 pound refrigerated extruded
- spaghetti, or 12 ounces boxed dried spaghetti
- 8 tablespoons olive oil
- 4 scallions, trimmed and top quarter removed, sliced crosswise
- 4 cloves garlic, smashed
- 50 to 60 small clams, scrubbed
- 1/4 cup dry white wine
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 1/2 cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- Produce
- Flat-leaf parsley, fresh (1/2 cup)
- Garlic (4 cloves)
- Scallions (4)
- Seafood
- Clams, small (50)
- Cooking & Baking
- Olive oil (8 tablespoons)
- Red pepper flakes (1/4 teaspoon)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Spaghetti (1)
- Drinks
- Water (1/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
- Other
- 1 pound refrigerated extruded
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 23, 2012 (11 months ago).
60 people saved this recipe.
