Katie Lee spaghetti with clams

6 tablespoons olive oil 1/2 cup fresh breadcrumbs 1/2 teaspoon granulated garlic Kosher salt and freshly ground black pepper 1 pound spaghetti 2 cloves garlic, thinly sliced Pinch crushed red pepper flakes 1/4 cup dry white wine Two 6.5-ounce cans minced clams, with liquid 2 tablespoons chopped fresh parsley Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside. Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes. Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top. Show: The Kitchen Episode: Step Up the Savings Categories: SpaghettiClam RecipesShellfish RecipesMain Dish Let's Get Cooking! Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy Looking for Something Else? Chicken Spaghetti (565) Spaghetti alla Carbonara (470) Spaghetti and Meatballs (462) Spaghetti Pie (46) Advertisement 7 Reviews Anonymous Where did you find the beautiful pasta bowls See All Reviews Add Your Review AdChoices Newsroom © 2021 Discovery or its subsidiaries and affiliates. All rights reserved. Top