Pasta: Spaghetti Clams by Recipe Cottage

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	Spaghetti Clams

		Spaghetti with Clams 36 littleneck clams (the smaller the better) 1 Tbsp extra virgin olive oil 3 garlic cloves 1 oz. thinly sliced Canadian bacon or smoked ham 1/4 tsp. hot pepper flakes 1/2 cup dry white vermouth or dry white wine 1 cup bottled clam broth or fish stock 1 baking potato (about 1/2 pound), peeled and cut into 1/4 inch dice 8 oz. spaghetti, spaghettini, or linguini 1/2 chopped flat-leaf parsley Bring 4 quarts of water to a boil in a large pot for cooking pasta. Scrub the clam shells under cold water with a stiff bristle brush. 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. Add the clam broth, and bring to a boil. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes. Cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain the pasta in a colander. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes. Stir in the parsley and serve at once.