Easy One-Pot Spaghetti & Clams
One pot and 30 minutes is all it takes to serve a delicious meal featuring spaghetti and clams in a spicy garlic sauce. When you've got a hungry crowd to feed, this is the dish for you!
Ingredients
3 tablespoons olive oil
3 cloves garlic, minced
0.25 teaspoon crushed red pepper
8 cups Swanson® Chicken Broth
1 can (6.5 ounces) chopped clams, undrained
1 pound uncooked thin spaghetti
1 can (10 ounces) whole baby canned clams, undrained
16 littleneck clams (optional)
0.333 cup chopped fresh parsley
3 cloves garlic, minced
0.25 teaspoon crushed red pepper
8 cups Swanson® Chicken Broth
1 can (6.5 ounces) chopped clams, undrained
1 pound uncooked thin spaghetti
1 can (10 ounces) whole baby canned clams, undrained
16 littleneck clams (optional)
0.333 cup chopped fresh parsley
Instructions
Heat the oil in a 4-quart saucepan over medium heat. Add the garlic and red pepper. Cook and stir for 1 minute. Add the broth and chopped clams and heat to a boil.
Add the spaghetti. Cook for 10 minutes or until the spaghetti is tender and the broth is absorbed, stirring often. Stir in the canned whole clams and the fresh clams, if desired. Cook for 2 minutes or until the fresh clams are cooked through. Sprinkle with the parsley.
Add the spaghetti. Cook for 10 minutes or until the spaghetti is tender and the broth is absorbed, stirring often. Stir in the canned whole clams and the fresh clams, if desired. Cook for 2 minutes or until the fresh clams are cooked through. Sprinkle with the parsley.
Easy One-Pot Spaghetti & Clams
One pot and 30 minutes is all it takes to serve a delicious meal featuring spaghetti and clams in a spicy garlic sauce. When you've got a hungry crowd to feed, this is the dish for you!...
Directions
Print
Heat the oil in a 4-quart saucepan over medium heat. Add the garlic and red pepper. Cook and stir for 1 minute. Add the broth and chopped clams and heat to a boil.Add the spaghetti. Cook for 10 minutes or until the spaghetti is tender and the broth is absorbed, stirring often. Stir in the canned whole clams and the fresh clams, if desired. Cook for 2 minutes or until the fresh clams are cooked through. Sprinkle with the parsley.
Ingredients
3 tablespoons olive oil3 cloves garlic, minced0.25 teaspoon crushed red pepper8 cups Swanson® Chicken Broth1 can (6.5 ounces) chopped clams, undrained1 pound uncooked thin spaghetti1 can (10 ounces) whole baby canned clams, undrained16 littleneck clams (optional)0.333 cup chopped fresh parsley
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