Servings:
Makes 8 to 10 servings
Ingredients
- 2 pound dried spaghetti
- 1 cup olive oil
- 3/4 cup dry white wine
- 1 1/2 teaspoon chopped garlic
- 3/4 teaspoon crushed red pepper flakes
- 3 tablespoon chopped flat leaf parsley, plus more for garnish
- 3 pound , manila, littleneck or cherrystone clams, well-scrubbed
- 18 pound pieces oven roasted tomatoes or dry packed sundried tomato halves, roughly chopped
- 1 cup seasoned italian bread crumbs
- 1/2 cup olive oil to brown bread crumbs
Preparation
Baking Directions:
1.Bring a large pot of lightly salted water to a boil and cook the pasta for 6 to 8 minutes, until barely al dente.
Drain, reserving ½ cup of the cooking water.
2.In a large sauté pan, heat the olive oil over medium to high heat.
Add the wine, garlic, red pepper flakes, parsley and clams.
Cover and cook for 3 to 4 minutes, until the clams open.
Discard any that do not open.
3.Add the pasta, tomatoes and reserved cooking water.
Cook for 2 minutes.
4.In a sauté pan, heat ½ cup olive oil over low heat add the bread crumbs, stirring continuously until golden brown, set aside.
5.Just before serving, top pasta with bread crumbs and garnish with parsley.