Originally aired November 14, 2011
- 1/2 cup extra-virgin olive oil
- 2 sticks butter
- 1 bulb garlic, minced
- 1 small onion minced
- 1/2 cup white wine
- Juice of 6 lemons
- 1 cup chicken broth
- 3 cans minced clams
- 4 dozen little neck clams
- 2 pounds spaghetti
- 1 tablespoon crushed red pepper
- Salt and pepper
- A few handfuls breadcrumbs, divided
- A handful fresh parsley
- 1 loaf fresh Italian bread, sliced
In a large pot, boil water for spaghetti. Add spaghetti and cook to al dente.
In a separate large saut pan or pot, heat up olive oil and melt butter. Add garlic and onion and saut over medium-low heat until they just start to brown. Add white wine, lemon juice, chicken broth and minced clams. Bring to a boil. Reduce heat to low; add clams and some breadcrumbs. Cover until all clams fully open. After clams open, remove cover and add more breadcrumbs and fresh parsley. Stir well.
To serve, pour clams and lots of sauce over spaghetti. When you are finished, you should have plenty of sauce left for the best part - dipping the bread in it! ENJOY!