A New Spaghetti with Clams

• Ready In: 40 mins
• Serves: 1

Ingredients

• 36  littleneck clams (the smaller the better)
• 1  tablespoon extra virgin olive oil
• 3  cloves garlic
• 1  ounce Canadian bacon or 1  ounce smoked ham, thinly sliced
• 1⁄4 teaspoon  hot pepper flakes
• 1⁄2 cup dry white vermouth or 1⁄2 cup dry white wine
• 1  cup bottled clam broth or 1  cup  fish stock
• 1  baking potato, peeled and cut into 1/4 inch dice (about 1/2 pound)
• 8  ounces spaghetti (spaghettini and linguini can be used)
• 1⁄2 flat leaf parsley, chopped

Directions

1. Bring 4 quarts of water to a boil in a large pot for cooking pasta.
2. Scrub
3. the clam shells under cold water with a stiff bristle brush.
4. Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil.
5. Add the clam broth, and bring to a boil.
6. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
7. Cook the spaghetti in the boiling water until al dente, about 8 minutes.
8. Drain the pasta in a colander.
9. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.
10. Stir in the parsley and serve at once.