Printer-friendly versionIngredients
- 2 cloves garlic, chopped fine
- 3 tablespoons Raineri Extra Virgin Olive Oil, Silver Foil [2]
- 1/2 cup white wine
- 1 jar Flott Baby Clams [3], drained, juices reserved
- 1 pound Setaro Spaghettini [4]
- 2 tablespoons flat Italian parsley, chopped
- Salt, pepper to taste
Heat olive oil over medium heat. Add chopped garlic, and sauté until golden. Add juices and wine; cook for 1 minute. Reduce heat to low, add the clams, and let cook for 2 minutes until clams are warm. Meanwhile, drop spaghettini in a large pot of boiling, salted water, and cook until al dente, about 5-7 minutes. Drain and toss with sauce, parsley and salt and pepper.